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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Moroccan Roasted Beet & Pomegranate Salad Recipe

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This recipe for Moroccan Roasted Beet & Pomegranate Salad is from Mom's Favorites, with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 bunches beets (about 8 medium), trimmed and rinsed
Olive oil
Sea salt
½ tsp. cumin
2 T. Meyer lemon juice
2 T. freshly chopped cilantro
¼ c. slivered almonds, toasted
¼ c. pomegranate seeds
Directions:
Directions:
Preheat the oven to 400º F.

Divide the beets between 2 pieces of foil (about 1-ft. long each). Drizzle with olive oil and season with salt. Wrap tightly in the foil so no air is released. Place in a baking dish and roast until fork-tender, about 1 hour. Carefully open the foil and allow to rest until cool enough to touch. Slip the skins off with your fingers. Cut the beets into wedges and add to a large mixing bowl.

Toss the beets with the cumin, ½ tsp. salt, lemon juice, and cilantro.
Transfer to a serving bowl and garnish with the almonds and pomegranate seeds.

The beets can be roasted up to a week in advance. The whole dish can be assembled three days in advance, just wait to add cilantro until right before serving so it keeps better.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min. (+1 hr. For roasting beets)
Personal Notes:
Personal Notes:
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