FALL SALAD: ROASTED BEETS, POMEGRANATE, HERBS

SALAD:

5 medium evenly-sized beets, about 1 1/2 pounds

1 teaspoon kosher salt (I use Diamond)

1 1/2 tablespoon extra-virgin olive oil

Arils of 1 pomegranate, about 1 1/2 cups

3 tablespoons chopped fresh dill

3 tablespoons chopped fresh mint leaves

1-2 tablespoons minced capers

1 cup toasted sliced almonds

DRESSING:

1 plump garlic clove, peeled and grated or very finely minced

Zest and juice of one lemon, about 2 tablespoons

A splash of balsamic vinegar, about 2 teaspoons

1 1/2 teaspoons Diamond kosher salt

3/4 teaspoon freshly ground black pepper

1/3 cup extra virgin olive oil

ROAST THE BEETS:

Preheat the oven to 400 degrees F. 

Place a good-size piece of aluminum foil on a baking sheet. 

Scrub the beets under running water, then place them on top of foil, drizzle with olive oil and sprinkle with salt. Rub with your hands to make sure their surface is evenly coated, then wrap tightly and roast for an hour. Open the package carefully and test. The knife should slide easily. Roast longer, if needed, until soft. 

Cool the beets until you can handle them, then peel. You can do this 2-3 days ahead. Refrigerate until ready to use. 

MAKE THE DRESSING:

In a small bowl, combine lemon juice, lemon zest, grated garlic, balsamic vinegar, salt and pepper. Let sit while you are chopping your beets and herbs. Drizzle the olive oil slowly into the bowl and whisk vigorously until emulsified. Taste. The dressing should be highly seasoned and sharp. 

Cut the beets into 1/3-inch pieces and place them in a large deep bowl. 

Add chopped herbs, capers and pomegranate arils. Toss lightly to combine. Pour the dressing over and mix again to distribute it evenly. Add sliced almonds last and toss again. Taste to adjust seasoning. 

You can make the salad a day ahead. Add the almonds before serving. 

Serves 6