Extraordinary.
Life can and should be lived a joy every single day, and every meal that we eat is an opportunity to celebrate. But we want holiday meals to be something more, something extraordinary that goes beyond me every day. A holiday meal should be the same.
The salad, perfect for winter holiday meals, is just that. The plate is a colorful invitation as we sit down to a special meal. Then we taste it. Tannic pomegranate and floral honey glaze sweet beets balancing their earthiness. Tart Greek yogurt carries the bright, floral flavor of fennel. Tender greens and the pop of pomegranate arils - their seeds - add delightful texture.
Preparing the beets, lemon vinaigrette and fennel yogurt ahead of time make this a dish that can be on the table in minutes. And that, is truly a holiday miracle.
Pomegranate-glazed beets salad with fennel cream
Serves 4
Sugary beets are tempered with tannic pomegranate and earthy fennel balanced against a floral fennel yogurt and tender greens in a bright, lemon vinaigrette. The bright red beets and pomegranate seeds pop against fresh lettuce providing a beautifully festive start to a special meal.
For beets:
2 large beets peeled and cut in 8 wedges each
1 cup pomegranate juice
1 cup water
1/4 cup honey
1 tsp cumin seeds or 1/2 tsp ground cumin
For salad:
1 cup greek yogurt
1 tsp ground fennel
1 shallot, minced
1 lemon zested and juiced
1 tsp dijon mustard
2/3 cups olive oil - the good stuff!
1-2 heads tender lettuce like Butter or Boston
1/2 cup pomegranate arils
Directions:
Make glazed beets: combine all ingredients in a 3 quart sauté pan. Place over high heat, season with a pinch of salt and few cracks of pepper, and bring liquid to a boil. Reduce to medium-love and cover. Cook until beets are fork tender, about 30 minutes. Add 1/4 cup water at a time if pan gets dry. When beets are tender, remove lid, increase heat to medium-high and cook until liquid reduced to a thick syrup that coats the beets. Season to taste with salt and pepper and let cool.
Make fennel cream: Combine yogurt and fennel with a pinch of salt.
Make lemon vinaigrette: In a medium bowl whisk together shallot, lemon juice and mustard. Season with salt and pepper. Let sit for 20 minutes while flavors develop. Right before serving drizzle in olive oil, while whisking, to form a creamy emulsion.
To serve: Spread 1/4 cup fennel cream on side of each salad bowl. Dress lettuce lightly with vinaigrette and divide among bowls. Top with beets, 2 tbs each pomegranate arils and a sprinkle of lemon zest.
TIP: This looks like a lot of steps for a salad, right? Make the glazed beets, fennel cream and vinaigrette a day ahead for quick assembly when you are ready to eat.
