This salad brings a little bit of healthy into an otherwise indulgent season. Think of it as a palate cleanser, with the earthiness of the roasted beets, the sweetness of the apple, and the acidity of the orange and pomegranate your body will be thankful for some light fare.
Course Salad
Cuisine Mexican
Cook Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4Servings
Calories 343kcal
Author Dora Stone
Ingredients
2headsRomainechopped
3Beets, medium, roasted or steamedcut into slices
1cupJicamacut into matchsticks
3Orangescut into supreme
1Applesliced
¾cupPomegranateseeds
⅓cupPeanutsroasted, chopped
Dressing
⅓cupOrange juicefresh
¼cupVinegarwhite
1cloveGarlicminced
2tbspOlive oiloptional
Instructions
Toss the chopped romaine with the rest of the ingredients, or arrange the ingredients on top of the lettuce.
To make the dressing whisk the orange juice, vinegar, and garlic together. Slowly add the oil and continue whisking. Season with salt and pepper. Pour over salad.
Notes
You can also use boiled or canned beets. If you do not want to make your own dressing, this salad will pair really well with balsamic vinaigrette.