Beets. What can we say, some people love them, others won’t even venture a taste. We think they’re a versatile vegetable that deserves a place on dishes summer through winter. Boasting such a lengthy growing season, beets transition seamlessly from cold to hot, always lending vibrant colors and a natural earthy sweetness. We love to include beets in our power lunch and on the vegetable plate. Beet-Pecan-Pomegranate Salad Serves 6 as a side dish. 4 cups cooked beet, cubed ¼ cup pecans, toasted, chopped ¼ pomegranate seeds 2 scallions, finely diced 2 T pomegranate molasses 2 T olive oil salt and pepper to taste Combine ingredients in a bowl. Season to taste.

Beets. What can we say, some people love them, others won’t even venture a taste. We think they’re a versatile vegetable that deserves a place on dishes summer through winter. Boasting such a lengthy growing season, beets transition seamlessly from cold to hot, always lending vibrant colors and a natural earthy sweetness. We love to include beets in our power lunch and on the vegetable plate.

Beet-Pecan-Pomegranate Salad
Serves 6 as a side dish.

4 cups cooked beet, cubed
¼ cup pecans, toasted, chopped
¼ pomegranate seeds
2 scallions, finely diced
2 T pomegranate molasses
2 T olive oil
salt and pepper to taste

Combine ingredients in a bowl. Season to taste.