I’ve always wanted to use raw beets in a salad and this one is becoming one of my favourites. Slice them very thinly (that’s the key really) and the earthy flavor of this colourful root vegetable will shine through. A sharp knife will not help you slice them paper thin, you really need a mandolin for this. If you don’t have one, grate the beets on the large holes of the grater.
The dressing is delicious! I’ve been meaning to use the pomegranate molasses I had in the cupboard for sometime. Now I almost finishing the bottle. Pomegranate molasses are not overly sweet. They are tangy and sharp. Mixed with a little balsamic and olive oil is all you need to dress this crunchy salad.
- ½ cup walnut halves
- 3 medium beets, peeled and sliced paper thin or grated on the large holes of the grater
- 1 medium red onion, sliced thinly
- ½ cup pomegranate seeds
- 5 cups kale (I used a 125 grams bag), roughly chopped with your hands
- 100 grams goat cheese
- 1/3 cup olive oil
- 1 Tbs pomegranate molasses
- 1 Tbs balsamic vinegar
- Salt and freshly ground black pepper
Preheat oven at 175 C. Put the walnut halves on a baking tray and roast for 6 minutes until fragrant. Cool slightly then break in chunky pieces with your fingers. Set aside.
Mix together all ingredients for the dressing.
In a large bowl, mix the sliced beets, onions and pomegranate seeds with the dressing. Use your hands to mix well. Add the kale and mix again. Taste for salt and pepper and adjust.
Transfer salad in a platter. Sprinkle goat cheese and walnuts on top. Serve with grilled meats or fish.