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Tri-Colored Roasted Baby Beets Salad
Preheat oven to 350° F. In a sauté pan, heat 1 tbsp. olive oil and sauté onion and tasso until caramelized, approx. 5-6 min. Add washed and chopped beet top greens, sauté lightly until wilted. Place in a bowl, chill until cool. Rub beets lightly with olive oil and place in a shallow baking dish with a little water covering the bottom over the dish. Cover with foil and roast until tender, approx. 25-30 minutes. After beets are roasted, peel and dice and add to salad. Add pumpkin seeds and all remaining ingredients to salad. Add salt and pepper to taste. Garnish with dried pomegranate seeds.