Beet Salad With Pomegranate Vinaigrette

 Ingredients

  • 4 medium beets, any color
  • 2 Tablespoons of Skylake Ranch Pomegranate Syrup
  • 3 Tablespoons olive oil
  • 1 1/2 Tablespoons lemon juice
  • Gorgonzola cheese (optional)
  • Salt and pepper to taste

Directions

Place beets in aluminum foil with 2 tablespoons of water, seal it well by pinching the edges together. Place on a baking sheet and roast for 1 hour in a 400 degree oven, or until fork tender. Peel beets and cut into wedges.

Dressing: Whisk together pomegranate syrup, olive oil, lemon juice, salt and pepper. Toss with beets and crumble cheese over salad. Serve at room temperature or chilled.


Collections: Recipes, Syrup Recipes

Type: Recipe


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