Roasted Beet Potato Holiday Salad | Video

• Vegetarian

• Produce

  • 1 Beetroot
  • 1/4 cup Cranberries, dried
  • 1 minced tbsp Garlic cloves
  • 1 Lettuce
  • 1 Parsley
  • 1/4 cup Pomegranate arils
  • 1 Pomegranate arils
  • 1 Potato

• Condiments

  • 1 tbsp Honey
  • 3 tbsp Mayonnaise

• Baking & Spices

  • 1 Pepper, ground
  • 1 Salt

• Nuts & Seeds

  • 3 chopped tbsp Almonds
  • 1 Almonds

• Bread & Baked Goods

  • 4 Whole-grain bread, slices

• Dairy

  • 1/4 cup Sour cream

Found on mygingergarlickitchen.com

Description

Ingredients

• Beetroot, roasted and peeled - 5 medium
• Potato, boiled and peeled - 2 medium
• Almonds, chopped - 3 tbsp
• Pomegranate arils - ¼ cup
• Dried cranberries - ¼ cup
• Garlic cloves, minced - 1 tbsp
• Salt, pepper and chili flakes to taste
• Honey - 1 tbsp
• Mayonnaise - 3 tbsp
• Sour cream - ¼ cup
• Lettuce
• Pomegranate arils
• Sliced almonds
• Ground pepper
• Parsley
• Whole grain bread slices - 4

Directions

• For Roasted Beets:
• Pre-heat oven to 200°C.
• Place the beets in the center of a piece of aluminum foil and wrap around the beets.
• Place the beets in the oven for 45-60 minutes or until you can easily slide a knife in and out of the beets.
• Once the beets are cool enough to handle, rub the skins off and wash them under some cold water.
• Delicious roasted beets ready.
• For Roasted Beets:
• Grate boiled potato and beets.
• Combine beets, potato, pomegranate arils, chopped almonds, dried cranberries, garlic, honey, chili flakes, sour cream, mayonnaise, ground pepper and salt in a large bowl, and toss well.
• Refrigerate for 30 mins.
• Scoop chilled beet salad over a bed of lettuce. Top with almond slices, pomegranate arils, and sprinkle some pepper powder. Enjoy with some whole grain bread slices.