Magazine article Sunset

Sweet Seeds: Bright Red Pomegranates Are Perfect for a Fall Salad

Magazine article Sunset

Sweet Seeds: Bright Red Pomegranates Are Perfect for a Fall Salad

Article excerpt

That apple Eve succumbed to in the Garden of Eden might really have been a pomegranate, according to some scholars. If so, she would have been the last person on earth to have broken into one of these without fear of staining her clothes. (My mom's approach was to make me sit in the bathtub.) Lately, however, I've spotted crunchy, juicy, sweet-tart pomegranate seeds in markets, already extracted from their leathery skins. The dangerous work is done. All that's left is to eat them out of hand, stir them into batter for baked goods, sprinkle them over tarts and cheesecakes, and mix them into beautiful salads like this one.

Your body will thank you: A single pomegranate contains 40 percent of the vitamin C an adult needs in a day. And some studies show that the juice is higher in antioxidants than red wine or green tea. Even if you can't find extracted pomegranate seeds, it's worth the effort to start from scratch. See "Easy Picking," at right, for a simple way to pop out the seeds.

Pomegranate and Beet Salad

PREP AND COOK TIME: About 1 1/2 hours

MAKES: 4 servings

NOTES: Roast beets in a 375[degrees] oven until easily pierced with a sharp knife, 1 to 1 1/4 hours. Let cool, then peel and dice. Or use canned diced beets, drained.

[ILLUSTRATION OMITTED]

    1 cup diced (about 1/2 in.) cooked beets (about 3 fresh; see notes)
    1 cup diced red onion (about 6 oz.)
  1/4 cup red wine vinegar
  1/4 cup fat-skimmed chicken broth
    3 tablespoons arange-flavored liqueur
    1 tablespoon sugar
  1/2 teaspoon grated orange peel
    1 cup pomegranate seeds Salt
1 1/2 to 2 cups mache, arugula, or butter lettuce leaves, rinsed and
      crisped
  1/4 cup crumbled feta cheese

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