- 1 lb fresh beets
- ¼ Cup Olive Oil
- ½ Lemon, juice and zest
- 1 Tbsp Dijon mustard
- ½ Red Onion, diced
- 1 Pomegranate (seeds only)
- 6 oz pistachios, shelled and chopped
- 3-4oz goat cheese crumbles
- 1 Tbsp fresh tarragon, chopped
-My good friend, Emily made me try beets recently, and I was convinced that I hated beets…this recipe won me over, and she was generous enough to share the recipe, so that I could pay it forward!
In a large saucepot bring salted water to a boil. Cut the beets about 1 inch above the top and wash them. Boil the beets until tender (about 45minutes-1 hour). Drain and run under cold water to cool. Once cool enough to handle, peel and slice/cube. While the beets are boiling, you can remove the pomegranate seeds and set aside. When ready to serve, in the bowl you are serving the salad, whisk together the lemon juice, zest, Dijon and herbs while slowly adding the olive oil. Toss the beets and pomegranate seeds. Finish the salad with the pistachios, goat cheese crumbles and a few fresh tarragon leaves.