This beautiful salad represents a harmonic convergence of tastes. The spiciness of some of the greens in a spring mix is balanced by the avocado’s creamy, healthy fat, while the sweetness of the roasted beets cuts the acidic nature of the citrus dressing.If the beets vary in size, wrap them accordingly so you can remove the package of smaller ones when tender, leaving the larger ones in the oven until they are tender.
Pomegranate juice might just be the gateway to eternal life. It has been consumed for about five thousand years and revered for nearly as long. Early Persians claimed the fruit had immortal properties, while in China it was a symbol of longevity. Contemporary science is content to say pomegranates have unusually high levels of antioxidants—more than blueberries or cranberries, and that’s saying a lot. And contemporary Rebecca is content to say it has a lovely sweet-tart taste that I’ve enjoyed since I was a kid. In this recipe, I wanted to smooth out pomegranate’s somewhat assertive flavor while pumping up the nutrition, so I turned to musky hibiscus, which has been shown to help control cholesterol and limit fatty buildup in arteries. To take it over the top, I added frozen strawberries, frozen blue- berries, and orange rounds, to make something akin to Middle Eastern sangria. I think the ancients were on to something.