April Recipe of the Month
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LAVENDER & POMEGRANATE BEET SALAD
SALAD:
6 Beets, quartered or cubed
2 tablespoons THE OLIVE MILL HERBES DE PROVENCE OLIVE OIL
Salt and Pepper, to taste
1 1/2 cups Raw Pecans
1/3 cup Maple Syrup
1/4 teaspoon Cayenne Pepper
6 to 8 cups Mixed Greens
Arils from 1 to 2 Pomegranates
6 ounces Gorgonzola, Goat, or Feta Cheese, crumbled
Preheat the oven to 400 degrees F. Toss the Beets together with the Olive Oil and a good pinch of Salt and Pepper. Spread the Beets out in an even layer on two baking sheets. Roast for 30 to 35 minutes. Beets should be lightly charred and tender. Allow to cool before adding to the salad.
Meanwhile, line another baking sheet with parchment paper. Add the Pecans to the sheet and toss with the Maple Syrup, Cayenne, and a pinch of Salt. Bake for 15 to 25 minutes, stirring 2 or 3 times during cooking until the Pecans are toasted and golden. Remove from oven, spread in a single layer, and allow to cool.
Add the Greens to a large salad bowl. Add the Pomegranate Arils, Beets, Pecans, and Cheese. Give the salad a gentle toss.
DRESSING:
1/4 cup THE OLIVE MILL HERBES DE PROVENCE OLIVE OIL
1/3 cup THE OLIVE MILL LAVENDER BALSAMIC
Salt & Pepper, to taste
Combine the Olive Oil, Balsamic, and a pinch of Salt and Pepper in a bowl or glass jar. Whisk or shake to combine. Drizzle the Dressing over the Salad, toss, and serve.
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