Lunch

Charred Beet & Whipped Goat Cheese Salad with Walnut-Sumac Crumble & Pomegranate Vinaigrette

Name: Charred Beet & Whipped Goat Cheese Salad with Walnut-Sumac Crumble & Pomegranate Vinaigrette
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 lb fresh beets (about 3 medium), peeled; 3 tbsp olive oil, divided; kosher salt, pepper; 5 oz fresh goat cheese; 2 tbsp sour cream; 1 tbsp lemon juice; 1 garlic clove, minced; ½ cup walnuts, roughly chopped; 1 tsp sumac; ¼ cup pomegranate juice (or juice from molasses + water); 1 tbsp pomegranate molasses; 1 tbsp red wine vinegar; 1 tbsp honey; 2 cups mixed greens or arugula; 2 tbsp pomegranate seeds; fresh dill for garnish

Heavy-bottomed pan creates a caramelized crust on thick-sliced beets while keeping centers tender. Whipped goat cheese provides cool, tangy contrast to the warm earthiness, anchored by toasted walnuts dusted with sumac and a glossy pomegranate-red vinegar reduction.

778cal 22gprotein 49gcarbs 58gfat 12min prep 18min cook 2serves

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