Pomegranate Molasses

Roasted Beet & Delicate Salad, Pomegranate Molasses, Blue Cheese and Walnuts

Serves 4-6

Salads shouldn’t be a science project; amounts are flexible. Sometimes recipes are so exacting, they become intimidating. Go will your gut here and taste, taste, taste. This salad is such an explosion of bright Fall colors and flavors with sweet, salty and bitter blended together. You just can’t mess it up!

Serves 4-6

  • Good quality olive oil and balsamic vinegar 
  • 4 small beets, I like yellow and/or striped Chioggia
  • 1 Delicata squash, washed, halved lengthwise, seeded and sliced into half moons
  • 2 bunches or 1 bag arugula, washed and spun dry
  • 2 to 4 ounces good quality creamy blue cheese
  • pomegranate molasses
  • coarsely chopped walnuts, about 1/2 cup

Preheat oven to oven to 425°F or better yet, roast beets while the oven is on for something else. The temperature isn’t crucial, just adjust the cooking time. 

Slice off both ends of the beets, the tip and top just enough to expose the flesh. Scrub to remove dirt and wrap them loosely in foil. Beets of the same size can be wrapped together. If you have one or two larger beets, cut them in half so they are about the same thickness as the smaller beets. Place the foil packages a baking sheet and roast for 30 to 40 minutes for small beets.  

To roast the Delicata squash, place the half moons on a parchment-lined cookie sheet with just enough olive oil to moisten and barely be noticeable. Add to the oven and roast 15-20 minutes or until tender. Remove from the oven and cool.

Check the beets every 20 minutes or so. Beets are done when a sharp knife or skewer slides easily to the middle of the beet. Cool enough to handle and peel the beets with a sharp knife or by rubbing the skin away with a paper towel. Slice beets into wedges, place in a bowl and sprinkle with just enough balsamic vinegar to bathe the beets without a puddle at the bottom of the bowl

When ready to serve, toss the arugula in a bowl with just enough olive oil to lightly coat the leaves. Add a small splash of balsamic (you can always add more) and a sprinkle of salt. Toss and taste. If it’s perfect, add the beats and squash and toss to coat. Place in a serving bowl and drizzle sparingly with the pomegranate molasses. Sprinkle with the nuts and small blobs of cheese and serve.

  • For and entrée salad, add grilled chicken or serve with roast or grilled pork tenderloin brushed with more pomegranate molasses.
  • I like to roast vegetables when the oven is on anyway. Roast whatever you’ve got, onions, winter squash, broccoli, until just tender. Cool and refrigerate. They can then be used to toss with pasta, add to frittata or soups and used in salads as below.
  • Roast beets this way, tossing in balsamic and store them in the fridge to use throughout the week.

Carrots with Sumac & Pomegranate Molasses

Carrots pair perfectly with the tang of sumac and the sweetness of pomegranate syrup. Use rainbow carrots for a psychedelic blast of color.

Serves 2-4

  • 2 bunches carrots, peeled and left whole or cut into thick pieces
  •  2 to 3 tsp. good olive oil
  • 1 tsp. sumac* or to taste
  • 2 tsp. pomegranate molasses
  • sea salt to taste
  • chopped fresh cilantro (optional)
  • Preheat oven to 450˚F

If you are using the oven anyway: 

Line a cooke sheet with parchment paper. Add the carrot and toss with 1 teaspoon olive oil to coat/ Roast until tender, about 30 to 45 minutes depending on the thickness of the carrots.

In a small bowl, blend the molasses, sumac and one teaspoon olive oil. When the carrots are done, drizzle them with half of the syrup mixture and a dash of salt and toss using the parchment as a cradle, rolling the carrots back and forth. Place the carrots on a serving platter and drizzle with the remaining syrup mixture.

If you aren’t using your oven and need a faster option:

Boil the carrots in a pot of salted water until they are crisp tender and not all the way done, about 4 to 8 minutes. Drain and place on the parchment-lined cookie sheet. Pat dry with paper towel and toss with 1 teaspoon olive oil to coat/ Roast until tender, about 5-10 minutes depending on the thickness of the carrots.

In a small bowl, blend the molasses, sumac and one teaspoon olive oil. When the carrots are done, drizzle them with half of the syrup mixture and a dash of salt and toss using the parchment as a cradle, rolling the carrots back and forth. Place the carrots on a serving platter and drizzle with the remaining syrup mixture.

*Sumac is a powdered berry native to the Middle East and found in Mediterranean markets.