Ruby Salad with Sweet Ginger Dressing


For the salad:

2 cups of arugula

4 medium beets

3 scallions

1 Tablespoon fresh mint leaves, chopped

4 Tablespoons pomegranate seeds

2 Tablespoons toasted sesame seeds 

For the dressing:

2 Tablespoons sesame oil

5 Tablespoons freshly-squeezed lemon juice

1 tablespoon lemon zest

1 teaspoon honey or silan (date syrup)

1 teaspoon grated ginger

Salt and freshly ground black pepper to taste


  1. Preheat the oven to 400F. Sprinkle coarse salt generously on a heat proof pan and place the beets whole (you can also wrap each beet separately in foil). Roast until soft, about an hour-and-a-half.

  2. Remove beets from the oven, cool and peel (the beets will shrink which means their flavor has intensified). 

  3. Mix all the dressing ingredients in a small bowl. 

  4. Slice beets and place in serving dish. Before serving, sprinkle with the roasted sesame seeds, green onions, mint and pomegranate. Drizzle with dressing and enjoy.

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