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Parve
Medium
4 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
Using different textures of beets and the tartness of pomegranate yields a well-rounded, unexpected salad. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
about 2 pounds beets, ideally with leafy tops intact (use golden, red, and candy cane, if possible)
1-3 tablespoons oil
salt, to taste
pepper, to taste
2 cups arugula
1 pint assorted berries (I used gooseberries, blueberries and pomegranate, but any will do)
Maldon salt, or any coarse finishing salt
3 tablespoons pomegranate molasses
Preheat oven to 375 degrees Fahrenheit.
Cut off greens from beets, leaving about one inch of stem attached, and reserve the greens. Set aside two beets (the candy cane ones if possible) and quarter or halve the rest.
Place on sheet and drizzle with oil, salt, and pepper. Coat evenly. Bake about 40 minutes.
Cut the reserved beets with mandolin or as thinly as possible, to about 1/16 to 1/8 millimeters thick. Drizzle with salt and oil and roast on high rack until they look like chips – about 20 minutes.
Arrange arugula on a plate. When beets are cool, assemble them on the plate. Scatter with berries and beets. Add in the beet chips in intervals to create texture and movement.
Drizzle with pomegranate molasses and salt.
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