Ingredients
Serves 2
DRESSING
TO SERVE
Method
- Fill a large pot with water and add the beets, vinegar and salt. Bring to boil, then simmer for 30–45 minutes, or until the beets are cooked through. To test them, insert a skewer into a beet. It should pierce through with ease.
- Meanwhile, prepare the pecans. Heat a skillet over medium heat, then add the olive oil and pecans, and toast for 2–5 minutes, or until they begin to soften and become fragrant. Remove from the heat and set aside.
- Remove the arils from the pomegranate, discarding any skin and pith. Toss the arils with the salad leaves, mint, dill and toasted pecans.
- Add the dressing ingredients to a small bowl and whisk together until combined (you may wish to use a stick blender). Set aside.
- Once the beets are cooked, drain immediately. Allow to cool for 5–10 mins, then use your hands to peel off the skin (it should come off easily). Slice them into thin wedges, then toss through the salad with the dressing. Serve immediately, with a sprinkle of flaked sea salt, if using.
