Pomegranates are packed with nutrients delivering a rich source of polyphenol antioxidants, vitamin C, fiber and potassium, and more.

TIME TO TABLE:  20 minutes prep, 2 hours cooking, 30 minutes cooling
Makes 4–6 servings

Ingredients:

ROASTED BEETS
1     bunch pink beet
1     bunch golden beets
1     cup champagne vinegar
1/4    cup sugar
1     tablespoon kosher salt
1     sprig fresh thyme
2     cups warm water
1/2     cup of goat cheese

LEMON VINAIGRETTE
3     meyer lemons
1/4    cup olive oil
1     tablespoon sugar
salt and pepper to taste

SALAD
1/2    cup arils from 1 large POM Wonderful Pomegranate
1     large Haas avocado
1     bulb fennel, thinly sliced
1     bunch mint leaves, removed from stems

Preparation:

Roasted Beets: Remove tops and wash beets thoroughly. In a bowl, mix sugar, salt, vinegar, water and herbs until dissolved. Add beets and coat well. Place in a 9″ x 13″ pan, cover with foil and bake covered for 2 hours at 325°F until fork tender. Let beets cool to room temperature, then peel under cool running water.  Cut into wedges and refrigerate.

Lemon Vinaigrette: Zest all three lemons; reserve zest. Juice lemons, straining out any pulp and seeds. Whisk together juice, 1 tablespoon sugar, 1 teaspoon salt and zest.  Once mixed, slowly drizzle and whisk in 1/4 cup olive oil and set aside.

Salad: Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Dice the avocado. Thinly slice the bulb of fennel. Julienne 8 to 10 mint leaves. In a large bowl, combine the beets, sliced fennel, diced avocado, fresh pomegranate arils and mint. Lightly dress with the lemon vinaigrette. Transfer salad to serving plate and crumble goat cheese over the top. Serve chilled.

Nutrients Per Serving (405g): 320 calories (170 calories from fat), 8g protein, 35g carbohydrates, 19g total fat (6g saturated), 15mg cholesterol, 1410mg sodium, 7g dietary fiber, 22g sugars, 15% vitamin A, 40% vitamin C, 10% calcium, 15% iron.

Evan Funke, Chef, Rustic Canyon, Santa Monica, CA

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