Blueberry Pomegranate Vinaigrette
1Place your blueberries, pomegranate paste, garlic puree, salt and pepper in a food processor and blitz until smooth. Add your oil and vinegar slowly while blitzing to emulsify the vinaigrette.
2Keeps in a sealed container in refrigerator for 10 days.
1Pre heat oven to 350 F.
2Wash and dry your 3 types of beets.
3Place on a baking sheet and roast whole with skin on, until fork tender.
4Remove from oven and cool to room temperature.
5Remove skin of the beets and keep each type separate so they do not bleed colour to each other.
6In a mixing bowl add all your ingredients and toss with the vinaigrette.
This fresh, well balanced and refreshing salad is the perfect choice for fall or all year round. Choose it for a hearty stand-alone meal or an accompaniment to your family favourites. Better yet, try it at Kamoosh Bistro and pair it with one of their signature cocktails.