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+ servings

Roast Beet Salad with Pomegranate Molasses Dressing

Prep Time10 mins
Cook Time1 hr
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Keyword: beets, Lettuce, pecan, pomegranate
Servings: 2
  • 1 Bunch Fresh Beets trimmed and rinsed
  • 2 TBS extra virgin olive oil
  • kosher salt and fresh ground black pepper to taste
  • 3 cups lettuce roughly chopped
  • 1/4 cup chopped pecans
  • 1 TBS water
  • 1 TBS granulated sugar
  • 1 TBS diced fresh mozzarella cheese
  • 1 TBS Pomegranate Syrup or Molasses


  • Preheat oven to 350F/180C
  • Place beets in shallow baking dish
  • Add extra virgin olive oil, kosher salt and fresh ground black pepper
  • Toss around in the pan until beets are evenly coated
  • Cover pan tightly with foil and bake in oven for about 1 hour, or until a sharp knife easily slides into the largest beet
  • While beets are cooking, heat a small saute pan over medium high heat
  • Add pecan pieces and toast for about 3 minutes, gently shaking the pan two or three times to prevent burning.
  • Add water and sugar, and stir to coat pecan pieces
  • Remove from heat and continue stirring until all water is gone
  • When beets come out of the oven, set aside any liquid in the bottom of the pan
  • Peel beets and then let cool
  • Place reserved beet liquid to a small measuring cup. Add about as much pomegranate syrup as there is reserved water. Whisk together
  • Cut the beet pieces then toss with the Pomegranate dressing
  • Combine beets, lettuce, nuts and cheese in a bowl and toss together.
  • Serve cool or at room temperature.