I tend to view the fussy salad with suspicion. By fussy I mean it’s a salad that requires a significant amount of preparation – a special dressing, roasted things, etc. For the most part, when I want a salad I just want to haphazardly chop as many veggies as possible, throw them all in a bowl with some greens and drizzle some olive oil and vinegar over the top – that’s it. I think I’ve made a “real” salad dressing fewer than 5 times in my life, and a majority of those times was during recipe testing for a cookbook.
But here’s a fussy salad that took another big chunk out of last weeks CSA box and takes my MoFo effort full circle and back to the beet:
Roasted Beet Salad with Pomegranate seeds and Satsuma Vinaigrette
I started with cubing and roasting 4 small beets for 40 minutes in an oven preheated to 400F.
While the beets were roasting I halved and seeded one pomegranate. It yielded about a half cup of seeds.
For the dressing I squeezed 1 cup of juice from some Satsuma Mandarins (7 Mandarins) then simmered the juice in a small saucepan until the liquid reduced to a few tablespoons and became syrupy. This technique was in Bryant Terry’s Vegan Soul Kitchen though he used grapefruit. When done, I let the thickened juice cool before adding it to a blender with 1/4 cup olive oil, 2 tablespoons balsamic vinegar, one clove of garlic, pressed, and a generous pinch of sea salt and blending well.
I then added half of the beets, 1/4 cup pomegranate seeds, and a half cup of cooked quinoa (because this is my dinner people) to 3 cups (packed) of mixed baby greens, and tossed with roughly half of the dressing.
Fussy, but tasty, and full of what’s abundant here this time of year.