Roasted Beet Salad

Kamoosh Bistro
Recipe courtesy of Kamoosh Bistro - Visit them at 34 Main St N, Waterdown - 289 895 7500

Recipe courtesy of Kamoosh Bistro - Visit them at 34 Main St N, Waterdown - 289 895 7500

Kamoosh Bistro
Yields1 Serving
Blueberry Pomegranate Vinaigrette
 1/2 cup fresh or frozen unsweetened organic Canadian wild blueberries
 1 ¼ tbsp pomegranate paste (available at some local Middle Eastern stores)
 ½ tbsp fresh garlic puree
 1 ¼ cup extra virgin olive oil
 3/8 cup red wine vinegar
 1 ¼ tsp Kosher salt
 1/8 tsp ground black pepper
Salad
 4 cups organic spring mix
 1/8 cup fresh pomegranate seeds
 ½ cup sheep and goat Feta
 cheese crumbled
 ¼ cup toasted almond slices
 1/3 cup sliced roasted red beets
 1/3 cup sliced roasted golden beets
 1/3 cup sliced roasted sugar
 cane beets
 ½ cup thin sliced red onions
 ¼ cup blueberry pomegranate vinaigrette
VINAIGRETTE
1

Place 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.

2

Keeps in a sealed container in refrigerator for 10 days.

SALAD
3

Pre heat oven to 350 F.

4

Wash and dry your 3 types of beets.

5

Place on a baking sheet and roast whole with skin on, until fork tender.

6

Remove from oven and cool to room temperature.

7

Remove skin of the beets and keep each type separate so they do not bleed colour to each other.

8

In a mixing bowl add all your ingredients and toss with the vinaigrette.

Category,

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.

Ingredients

Blueberry Pomegranate Vinaigrette
 1/2 cup fresh or frozen unsweetened organic Canadian wild blueberries
 1 ¼ tbsp pomegranate paste (available at some local Middle Eastern stores)
 ½ tbsp fresh garlic puree
 1 ¼ cup extra virgin olive oil
 3/8 cup red wine vinegar
 1 ¼ tsp Kosher salt
 1/8 tsp ground black pepper
Salad
 4 cups organic spring mix
 1/8 cup fresh pomegranate seeds
 ½ cup sheep and goat Feta
 cheese crumbled
 ¼ cup toasted almond slices
 1/3 cup sliced roasted red beets
 1/3 cup sliced roasted golden beets
 1/3 cup sliced roasted sugar
 cane beets
 ½ cup thin sliced red onions
 ¼ cup blueberry pomegranate vinaigrette

Directions

VINAIGRETTE
1

Place 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.

2

Keeps in a sealed container in refrigerator for 10 days.

SALAD
3

Pre heat oven to 350 F.

4

Wash and dry your 3 types of beets.

5

Place on a baking sheet and roast whole with skin on, until fork tender.

6

Remove from oven and cool to room temperature.

7

Remove skin of the beets and keep each type separate so they do not bleed colour to each other.

8

In a mixing bowl add all your ingredients and toss with the vinaigrette.

Roasted Beet Salad

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Recipe courtesy of Kamoosh Bistro - Visit them at 34 Main St N, Waterdown - 289 895 7500" />