Beet & Spicy Greens Recipe

Prepare beets

Preheat oven to 400°F (200°C). Trim beet greens, wash beets, wrap individually in foil (or place in a covered baking dish) and roast until tender when pierced, about 45–60 minutes depending on size. Let cool, peel by rubbing with a paper towel, then slice into 1/4-inch rounds or wedges. Allow to cool to room temperature before assembling.

Assemble greens

In a large salad bowl, combine 6 cups mixed spicy greens, torn mint leaves, and chopped parsley. Season lightly with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper; toss gently to distribute.

Add beets, pomegranate and cheese

Arrange the cooled beet slices over the dressed greens. Scatter 1 cup pomegranate arils evenly across the salad. Crumble 4 oz goat cheese over the top in small clusters so each bite has creamy pockets.

Finish and serve

Sprinkle the warm or room-temperature candied pumpkin seeds over the salad. Drizzle the pomegranate dressing (see dressing section) over just before serving — start with about 2 tablespoons and add more to taste. Adjust seasoning with additional salt and pepper if needed. Serve immediately.

In a small nonstick skillet over medium heat, melt 1/2 teaspoon unsalted butter. Add 1 tablespoon granulated sugar and stir until it begins to dissolve and bubble, about 30 seconds. Add 1/2 cup raw pumpkin seeds and stir to coat evenly. Continue to cook, stirring constantly, until sugar caramelizes and coats the seeds, about 2–3 minutes. Sprinkle in 1/8 teaspoon fine sea salt and 1/4 teaspoon smoked paprika (if using) and stir to combine. Transfer seeds to a sheet of parchment to cool and separate so they don't stick together. Once cooled, roughly chop if desired and set aside.

In a small bowl or jar, combine 2 tablespoons pomegranate molasses, 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon minced shallot, and 1 teaspoon fresh lemon juice. Whisk or shake vigorously to emulsify. Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity: add a bit more honey if too tart or a splash more olive oil if too sharp.

If using pomegranate juice instead of molasses: simmer 1/2 cup pomegranate juice in a small saucepan until reduced to about 2 tablespoons, cool, then use in place of molasses in the recipe.