Beet and Tomato with Pomegranate and Red Onion Dressing
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Beet and Tomato with Pomegranate and Red Onion Dressing
Category
Salads
Ingredients
- golden beets, cooked, sliced
- striped or red beets, cooked, sliced
- heirloom tomato, sliced
- grape or cherry tomatoes halved
- pomegranate seeds
- 1 red onion, sliced
- 4 cloves garlic, peeled
- 1 tablespoon Fustini's Pomegranate Balsamic Vinegar
- 1/4 cup cilantro
- 1/4 cup lime juice
- 1/4 cup pomegranate juice
- 1 jalapeno, minced
- 1/4 teaspoon Anise Seed, crushed
- pinch sugar
- salt and pepper
- Fustini's Medium SELECT olive oil
Ingredients
Pomegranate and Red Onion Dressing
Directions
- Arrange the beets and tomatoes on serving plates. Spoon the dressing over the top and garnish with pomegranate seeds.
- Place red onion and garlic in skillet and brown over moderately high heat until fully browned and almost charred. Remove from pan, and let cool to room temperature. Finely chop the onion. Place the garlic, vinegar, cilantro, lime juice, pomegranate juice, jalapeno, anise seed, salt and pepper in blender and process till smooth. Add enough olive oil to thicken. Pour over the onions and let sit 20 minutes.