Arugula Salad with Pickled Beets, Pomegranates and Honey Vinaigrette
For the pickled beets:
1 large red beet, scrubbed
1 large yellow beet, scrubbed
1 large candy striped beet, scrubbed
olive oil
fine sea salt and freshly ground pepper
1 cup rice-wine vinegar
1 cup granulated sugar
For the salad:
1/2 cup pistachios, shelled and chopped
1/2 cup pomegranate seeds
4 cups arugula
4 cups spinach
For the vinaigrette
1 tablespoon orange blossom honey
6 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon white balsamic vinegar
1 sprig fresh thyme, leaves finely chopped
fine sea salt salt and freshly ground black pepper to taste
Make the pickled beets:
Preheat the oven to 375 Fahrenheit. Pierce each beet several times with a fork. Coat the beets in olive and season with salt and pepper and wrap each one separately in foil. Bake them for 30 minutes Allow the beet to cool and then peel, and slice into thin half-moons. Meanwhile, in a medium sized pot, combine the vinegar, sugar, and 1 cup water and bring the mixture to a boil. Divide the pickling liquid into three separate bowls and place each colored beet in their own bowl. This prevents the red beets from staining the other two lighter colored ones. Let the beets pickle for 3 hours.
Make the honey vinaigrette:
In a medium bowl, whisk together the honey and olive oil until well combined. Then add the lemon juice, white balsamic vinegar and thyme. Season with salt and pepper. Adjust as necessary.
Make the salad:
Toss the arugula and spinach in the lemon vinaigrette. Arrange the pickled beets and sprinkle with the pistachios and pomegranate seeds. Serve immediately.
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