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Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing

Posted By Lynne On July 21, 2011 @ 12:02 am In Salads | 14 Comments

In the past three weeks I have made a Blueberry Cake, Checkerboard Cookies and Peanut Butter Cookies. I also made a Plum Tart, which I haven’t even told you about yet. That is four desert items. Ahem… I rarely make deserts around here, because then I eat them. You know what I mean.

So to get myself back on track, I decided to make a really healthy salad. And this Beet Salad has got to be one of the healthiest salads on the planet. Beets, Cabbage, Carrots, four kinds of Seeds and a bunch of Spinach. Plus Orange Juice. Oh man!

The colors in this salad are spectacular with the red cabbage and red onions, orange carrots, beets the color of red wine and the greens of the spinach and mint. Beautiful.

This is how the salad looks when you are actually eating it. The dressing turns a brilliant red from the beets. There is something that happens when you taste the orange zest, cumin seeds and currents together. Some kind of magic on your taste buds. You’ll have to try it and see what I mean.

And this is what my leftover salad looks like in its plastic container, ready to go in the frig. I love leftovers, as you know. I saved the dressing separately so tomorrow when I get home from work everything will be ready to mix up. No cutting or chopping! No measuring or whisking! I can hardly wait!

P.s. My Fourth of July guests ate the Blueberry Cake. My husband liked the Checkerboard Cookies a lot, so they’re gone. The Peanut Butter Cookies are in the freezer. Now, about the Plum Tart, um, it’s in the frig and is being slowly reduced by one 1-inch-wide piece per day. Truly. I’m being good, I promise.

Beet, Red Cabbage & Carrot Salad with Seeds, Currants
and Orange Pomegranate Molasses Dressing

Serves 4

¼ cup pumpkin seeds
¼ cup sunflower seeds
2 tablespoons sesame seeds
1-2 teaspoons cumin seeds, to taste

¼ red cabbage, finely shredded
1 large carrot , grated
1 cooked beet, grated, dried between paper towels
2 cups packed baby spinach leaves, stemmed, finely chopped
¼ cup red onion, ¼-inch dice
¼ cup dried currants
3 tablespoons finely chopped fresh mint

Dressing

Finely grated zest of 1 orange
Juice of 1 orange
3 tablespoons pomegranate molasses
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Note: To cook beets, trim both ends and rub with olive oil. Roast in 400 degree F oven for one hour. When cool enough to handle, slip off the skins with a paper towel. Chill.

1. In a medium pan over medium heat, toast all the seeds together until slightly brown, 3-5 minutes. Stir frequently. You will know they are done when the pumpkin seeds start popping.

2. Make the dressing: In a small bowl, whisk together the Dressing ingredients. Set aside.

3. In a large bowl, combine the toasted seeds, cabbage, carrot, beet, spinach, red onion, currants and mint.

4. Pour the dressing over the salad and toss to combine. Serve.

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