Eager to give your Christmas dinner a gourmet twist this year?
Adding a giant, sumptuous winter salad to the table is not only a great idea health-wise, it also makes a spectacular visual impact and elevates the flavour in your meats, particularly the turkey.
This mouthwatering version by Tieghan of Half Baked Harvest is eye-poppingly beautiful.
Make the cooked ingredients the night before, then simply toss everything together in a huge bowl before serving at the Christmas feast.
Ingredients
- 6 beets, quartered or cubed
- 2 tablespoons olive oil
- salt + pepper, to taste
- 1 1/2 cups raw pecans
- 1/3 cup real maple syrup
- 1/4 teaspoon cayenne pepper
- 6-8 cups mustard greens or mixed greens
- arils from 1-2 pomegranates
- 6 ounces gorgonzola cheese, crumbed (may also use goat cheese or feta)
Balsamic Citrus Dressing
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon fig preserves
- 2 teaspoons orange zest + 2 tablespoons freshly squeezed orange juice
- salt and pepper, to taste
1. Preheat the oven to 200ºC
2. Toss the beets together with the olive oil and a good pinch of both salt and pepper. Spread the beets out in an even layer on two baking sheets. Roast for 30-35 minutes or until lightly charred and tender. Allow to cool before adding to the salad.
3. Meanwhile, line another baking sheet with parchment paper. Add the pecans to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake (at 200ºC ) for 15-25 minutes, stirring 2-3 times throughout cooking until the pecans are toasted and golden. Remove from the oven and spread the pecans in one layer. Allow to cool.
4. Add the greens to a large bowl. Add the pomegranate arils, beets, pecans and gorgonzola cheese. Give the salad a gentle toss.
5. To make the dressing, combine the olive oil, balsamic vinegar, fig preserves, orange zest + juice and a pinch of salt + pepper in a bowl or glass jar. Drizzle the dressing over the salad or serve along side the salad.
Recipe and photography by Half Baked Harvest.
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