Keep up your healthy eating habits with this winter beet and pomegranate salad recipe

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Try this healthy winter beet and pomegranate salad this new year! Check out the recipe on this episode fo Best Bites.


  • 6 beets

  • 2 tablespoons olive oil

  • salt and 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

  • orange segments from 2 oranges

  • 6 ounces gorgonzola cheese crumbed (may also use goat cheese or feta)

For the balsamic dressing:

  • 1/3 cup olive oil

  • 1/4 cup balsamic vinegar

  • 1 tablespoon fig preserves

  • salt and pepper to taste

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  1. Preheat the oven 400° F.

  2. Put the beets on a parchment-lined roasting pan and add oil, apple cider vinegar, pepper and salt. Toss until beets are coated evenly. Roast for 30-35 minutes or until lightly charred and tender. Allow to cool before cutting and 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 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. To make the dressing, combine the olive oil, balsamic vinegar, fig preserves and a pinch of salt and pepper in a bowl or glass jar.

  5. Add the greens to a large bowl. Add the beets and orange segments and drizzle some dressing. Add pecans, gorgonzola cheese and pomegranate arils. Enjoy!