Beet Green, Artichoke Hearts and Pomegranate Salad
Next time when you have some fresh beet greens, or kale or any similar greens, make this easy yet tasty salad with marinated artichoke hearts, pomegranate seeds and creamy fresh mozzarella.
marinated, drained and halved or quartered
zest, freshly grated
salt and black pepper
seeds removed and juice reserved
freshly chopped, or 1 teaspoon dried
red wine vinegar
preferably fresh, torn or cubed
Heat ½ tablespoon of olive oil in a nonstick skillet over medium-high heat until hot.
Add the artichoke hearts, and cook until the hearts become golden and slightly browned, about 3 minutes.
Stir in the garlic, and cook for about 1 minute until very fragrant.
Add the beets greens, and cook until the leaves start to wilt, 2 minutes.
Stir in the lemon zest, salt and black pepper to taste, and continue to cook for another 1 to 2 minutes until the leaves are wilted and soft.
Remove from the heat, mix in tarragon leaves and pomegranate seeds until well combined.
Meanwhile whisk together the vinegar, pomegranate juice if any, and remaining olive oil in a bowl until well blended.
Toss the salad with the vinaigrette until evenly coated.
Divide the salad between two serving plates.
Top with cheese and serve.