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Pickled Beet, Watermelon Radish, Pomegranate and Goat Cheese Salad

Servings:
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Ingredients
 

Pickled Beets

  • 4 small beets, red or golden
  • ½ c apple cider vinegar
  • ¼ c white sugar
  • ½ tsp salt
  • ½ tsp black peppercorns, lightly cracked
  • ½ tsp cloves
  • ½ tsp mustard seeds

Vinaigrette

  • ¼ c pomegranate juice
  • ¼ c red wine vinegar
  • ½ c vegetable oil
  • ½ tbsp honey
  • salt and pepper to taste

Salad Components

  • 3 watermelon radishes, thinly sliced
  • 1 pomegranate, arils removed and outside discarded
  • 6 oz goat cheese
  • 5 oz container of arugula, watercress, or mixed greens

Directions

  • Steam beets for 15 minutes or so until they are soft enough to cut, but not mushy
  • While beets are steaming, combine apple cider vinegar, white sugar and salt in a saucepan and simmer until the sugar is completely dissolved
  • Allow beets to cool and slice into roughly ½" slices. Put into jars or other sealable containers, add salt, peppercorns, cloves and mustard seeds and cover with vinegar mixture. Allow to cool in refrigerator for at least 4 hours
  • Lay down a bed of greens, top with thinly-sliced watermelon radish, pomegranate arils, sliced goat cheese and pickled beets
  • Mix pomegranate juice, red wine vinegar, vegetable oil, honey, salt and pepper and lightly dress the salad