Lunch

Slow-Roasted Beet & Walnut Salad with Charred Eggplant, Pomegranate Molasses & Crispy Sage

Name: Slow-Roasted Beet & Walnut Salad with Charred Eggplant, Pomegranate Molasses & Crispy Sage
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 medium red beets, peeled and cut into 1-inch wedges; 1 large eggplant, cubed (¾-inch); ⅔ cup raw walnuts, halved; 3 tablespoons pomegranate molasses; 3 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, minced; 12 fresh sage leaves; ½ teaspoon ground cumin; Sea salt and cracked pepper; 2 tablespoons pomegranate arils (seeds); Fresh mint for garnish

Deep burgundy beets and charred eggplant meet crispy toasted walnuts in a tart pomegranate-molasses emulsion, finished with charred sage leaves that crackle between your teeth. Summer in one impossible bowl.

651cal 11gprotein 52gcarbs 48gfat 15min prep 35min cook 2serves

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