User's avatarGrace Bish

Beet Salad With Celery and Pomegranate

NYT Cooking

Yield6 servings
Recipe of Beet Salad With Celery and Pomegranate by Grace Bish

Ingredients

  • 6 medium beets (about 2 pounds), roasted and peeled (see Tip)
  • Salt and black pepper
  • 1 cup chopped celery hearts and leaves
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • Zest and juice from ½ orange
  • 2 teaspoons ground sumac (optional)
  • ½ cup pomegranate seeds
  • 2 tablespoons chopped mint
  • A handful of arugula leaves

Steps

  1. Cut beets into ¼-inch-thick slices. (Alternatively, dice, julienne or grate the beets.) Place in a salad bowl and season with salt and pepper.
  2. Add celery to the bowl, but wait to toss.
  3. Make the dressing: Whisk together olive oil, lemon juice, orange juice and zest. Season with salt and pepper.
  4. To serve, sprinkle beets and celery with sumac, if using, then add pomegranate seeds and mint. Toss gently, then add dressing and toss to coat. Taste and adjust seasoning.
  5. Divide among individual salad plates or pile onto a platter. Surround with arugula leaves.
  6. Heat oven to 375 degrees. Put scrubbed beets in a small roasting pan filled with an inch of water. Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. (Cook beets up to 2 days ahead and reheat if you wish.)