Grilled beet, citrus and pomegranate salad

Grilled beet, citrus and pomegranate salad

“The natural sweetness of roasted beets combines with tangy citrus and spicy arugula to make this salad incredibly bright, fresh and flavorful,” says the Dr Hyman, author of the book Food what the hell should i cook? 

"Beets are loaded with powerful antioxidants that fight inflammation and promote detoxification." A simple herb and citrus vinaigrette unifies everything. 



With the cold temperatures slowly settling in, our body demands nutrients and vitamins that will allow it to fight well the small inconveniences of winter. 

This salad which dazzles with its beautiful colors is an ally to strengthen your immune system, to your forks !!



Grilled beet, citrus and pomegranate salad

Makes: 4 servings
Preparation: 15 minutes
Cooking: 1 hour



2 medium red beets
2 medium golden beets
½ cup of walnuts Organic Grenoble from Europe
6 oranges (the red blood gives a beautiful visual!)
¼ cup plus 2 tablespoons olive oil 
2 teaspoons of chopped fresh thyme
½ spoon tea  sea ​​salt
¼ teaspoon tea  freshly ground black pepper
8 cups of baby arugula



1. Preheat the oven to 350 ° F. Place the beets in a glass baking dish or casserole dish. Add 1 cup of water and cover. Roast until beets can be easily pierced with a knife, 50 minutes to 1 hour. Let cool completely.

2. Meanwhile, spread the nuts on a baking sheet and toast in the oven until fragrant, about 5 minutes. Let cool, then roughly chop and set aside.

3. Use your hands to remove the skins from the beets, then cut off the top and bottom. Slice the beets into thin rounds about ⅛ inch thick and set aside.

4. Peel 4 of the oranges, then cut off the top and bottom. Place an orange on one cut end and, using a sharp knife, cut the rind and white pith into strips from top to bottom, following the outline of the fruit. Lay the orange on its side and cut it into ¼-inch-thick rounds, making 6 to 8 slices. Repeat with the remaining trimmed oranges.

5. Grate the zest of the 2 remaining oranges in a small bowl. Cut the oranges in half and squeeze the juice into the same bowl. Whisk in the olive oil, thyme, salt and pepper to make the vinaigrette.

6. Place the arugula in a bowl and toss with ¼ cup of the dressing. Arrange the salad on a plate, then place the beets and oranges on top. Sprinkle with toasted nuts and drizzle with vinaigrette.



Bon appétit!


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  • Caroline Bisaillon
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