Roasted Golden & Ruby Beet Salad With Hazelnuts & Pomegranate Molasses Dressing.
This was excellent. I roasted the beets separately, wrapped in foil for 80 minutes at 375 F. They were tender but not mushy.
As I said in the video, I need some herbs to round the salad out. It can be parsley, tarragon, basil, mint, cilantro or just the green tops of spring onions. I also need to crush the hazelnuts a little more, they were way too big.
Outside of that this salad was amazing.
I’m going to try it with sheep feta, and maybe grapefruit, white peaches, umm…seared summer squash. Ooh and my mind is running with the possibilities.
hi guys Dr Wendy Dearbornne here from the laws of attraction in action and food beyond its nutrition Well guys on the plate today I have a beet a golden beet and red beet salad And this isn’t for you If you don’t like beets this is not for you But I’ve got um a beet salad with hazelnuts and a pomegranate dressing And actually I use procco I think you call it for um to to make the dressing the vinegarette but it’s got pomegranate molasses in it I’ve got some avocado here and some spinach and some salmon This is a salmon steak Half a salmon steak So that’s what’s on the docket today I’m looking forward to this Actually needed to dress it up a little bit maybe with some mint or some other herbs But I was really trying it playing today to see how it all came together