Roasted Beet Salad with Pomegranate Molasses
A more complex acid than any vinegar or citrus juice, pomegranate molasses stands up to the intensified sweetness of roasted beets.
- Small red and golden beets
- Pomegranate molasses
- Extra-virgin olive oil
- Coarse salt and freshly ground pepper
- Pinch of cinnamon
Roast beets; refrigerate up to 5 days. Drizzle with molasses and olive oil, then season with salt, pepper, and cinnamon.
SourceMartha Stewart Living, November 2013