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3 lbs. fresh spinach, cleaned, deveined, and dried
Pomegranate Vinaigrette:
Place beets in a large pot of water and bring to a boil. Reduce heat to a simmer and cook for 45 minutes.
Roast asparagi on oiled baking pan for 7 minutes at 450°F. Cool quickly in ice water and set aside to dry.
When beets are done, place pot under cold running water. One at a time peel beets under running water, the skins should slip off quite easily, and set aside to cool and dry.
In a medium bowl, whisk together pomegranate concentrate, vinegar, and honey. While whisking, drizzle in oil until emulsified. Using a mortar and pestle, work together shallots and garlic until paste-like in texture and then whisk into vinaigrette.
Julienne the beets and thickly slice the asparagi to about 3/4".
Place spinach leaves in large bowl, toss in asparagus, then beets, then vinaigrette, and serve.
Posted by Jenni Person
Nutritional Info Per Serving: N/A
1 lb. asparagus, cleaned, trimmed, and dried
3 lb. beets, trimmed
1/4 cup pomegranate concentrate
1/4 cup Champagne vinegar
1 tablespoon honey
1 cup good olive oil
1 shallot, minced
3 cloves garlic, minced