Winter beet salad

With Apple, Pecan, Pomegranate & Greens

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Ingredients (Serves 4)

• 3 medium beets, roasted or steamed, peeled & sliced

• 1 crisp apple (Honeycrisp or Pink Lady works well), thinly sliced

• 1 cup mixed winter greens (arugula, spinach, baby kale, or rocket)

• ½ cup pecans, lightly toasted

• ½ cup pomegranate arils

• 60g (2 oz) goat cheese or feta (optional, for creaminess)

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For the dressing:

• 3 Tbsp extra virgin olive oil

• 1 Tbsp apple cider vinegar (or balsamic for more sweetness)

• 1 tsp Dijon mustard

• 1 tsp maple syrup or honey

• Pinch of sea salt & cracked pepper

Instructions

1. Cook the beets: Roast whole beets wrapped in foil at 200°C (400°F) for ~45 minutes, or steam until fork-tender. Cool, peel, and slice into wedges or cubes.

2. Toast the pecans: Place pecans in a dry skillet over medium heat for 3–4 minutes until fragrant, stirring often so they don’t burn.

3. Prepare the dressing: Whisk together olive oil, apple cider vinegar, Dijon, maple syrup, salt, and pepper. Adjust sweetness or acidity to taste.

4. Assemble the salad: Layer greens on a platter or in a bowl. Arrange beet slices, apple slices, pecans, and pomegranate seeds. Crumble cheese over the top if using.

5. Dress & serve: Drizzle with dressing just before serving. Toss gently to coat.

Tips & Variations

• Add a sprinkle of fresh herbs like mint or parsley for brightness.

• Swap pecans for walnuts or hazelnuts if you prefer.

• For extra protein, add grilled chicken or chickpeas.

• If prepping ahead, keep the dressing separate until ready to serve.