Roasted Beets And Goat Cheese With Pomegranate Molasses
Welcome the summer months with bright colors and the fresh flavors of seasonal fruits. This salad celebrates a variety of flavors and textures, combining crunch
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Ingredients
- 2 pounds assorted beets
- 2 tablespoons neutral oil, such as vegetable oil
- salt to taste
- 1/4 cup pistachios
- 1 tablespoon fennel seeds
- 1/4 cup strawberries, hulled
- 1 cup baby arugula
- 1 bulb baby fennel, sliced
- 1/4 cup sherry vinegar
- kosher salt
- 1/4 cup goat cheese
- 2 tablespoons extra virgin olive oil
- pomegranate molasses (see notes)
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