Eden Grinshpan’s recipe for Pomegranate, Beet and Hazelnut salad is as flavorful as it is beautiful. Beets can be a bit tricky, but the way they are prepared here are absolutely delicious. She roasts them in the oven for about 4o minutes with vinegar and orange peel. The result? A beet with a delicious and milder taste that pairs perfectly with the roasted hazelnuts, sweet pomegranate kernels and fresh mint she sprinkles on top.
2 tablespoons kosher salt, plus more for the vinaigrette
1 tablespoon whole black peppercorn
1 orange, zested with a peeler so the zest pieces are large, (remove as much white from the inside as possible)
1 pomegranate, cleaned
1/2 cup roasted hazelnuts
1 1/2 tsp honey
1 1/2 tsp Dijon mustard
3-4 tablespoons extra virgin olive oil
1 handful fresh mint
salt and pepper to taste
Preheat the oven to 375 degrees. In a roasting pan place the beets, vinegar, water, salt, black peppercorn and orange zest. Cover with tin foil and let roast for 40 minutes. Check every 20 minutes. When a knife slides through easily they are ready. There will be leftover juice on the bottom of the tray. That’s great! Keep that for the vinaigrette.
Let the beets cool and in the meantime make the vinaigrette. Take the leftover beet juice and put it into a bowl. Add in the honey and mustard. Whisk and drizzle in the olive oil slowly until the vinaigrette comes together. If it needs to be thicker add more olive oil. Season with salt and cracked black pepper and keep on the side until you use it.
Remove the skin from the beets and cut into chunks. Toss with some of the vinaigrette and place into a pretty bowl, top with the pomegranate seeds and drizzle with a little more dressing. Top with the hazelnuts, pomegranates and fresh mint to serve.