Hearty Greens with Beets, Pomegranates, and Pistachios

July 29, 2021
Created by Harmons
1 hour 45 minutes
Serves 4-6
  • 3 baby red beets
  • 3 baby golden beets
  • 2 tsp olive oil
  • Salt and freshly ground pepper
  • 1 bunch rainbow chard, stems removed and discarded, thinly sliced
  • 1 cup pomegranate arils, divided
  • Dressing
  • 1 Tbsp Dijon mustard
  • 1 Tbsp honey
  • 1/4 cup pomegranate juice
  • 1/8 cup champagne vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 cup toasted chopped pistachios, for garnish

Preheat oven to 400°.

Cut off tips of red and golden beets, wash thoroughly. Keeping beets separate, in 2 small bowls, drizzle olive oil on beets and season with salt and pepper. Wrap red and golden beets in separate aluminum foil pouches and cook until fork tender, 45-60 minutes. Let cool.

Peel and cut golden beets into 1” wedges. Repeat with red beets. Keep beet colors separated.

In a bowl, add chard and half of pomegranate arils and toss lightly.

In a bowl, whisk together mustard, honey, pomegranate juice, and vinegar. Slowly drizzle oil, whisking briskly, to form an emulsion. Season with salt and pepper. Add 1/2 cup dressing to greens and gently massage. Let sit for 10 minutes.

Arrange greens and beets on a platter. Garnish with pistachios and remaining pomegranate arils.