Roasted beets, watercress and apple salad with pomegranate dressing

Ingredients

• 1 bunch watercress, washed, drained
• 3 red beets, roasted, peeled and sliced
• 1 Braeburn apple, sliced into bite size
• 1/4 cup pine nuts
• For the dressing/
• 1/4 cup grape seed oil
• 2 tablespoons pomegranate molasses
• 2 tablespoons lemon juice
• 1 teaspoon sunflower seed butter, heaping
• 1/2 teaspoon garlic, minced
• 2 tablespoons scallions, finely chopped
• Salt and Pepper to taste

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Preparation

• Back to the salad business, roasting the beets is as hard as it gets really.
• For roasting,usemedium sized beets,cut them in quarters to speed up the roasting process. You could leave them whole.
• Sprinkle them with salt and pepper and a drizzle of light olive oil, cover with aluminum foil and pop in the oven at 400'F for about 25 minutes. Remove and let cool before handling. Once cooled, peel and slice in bite size pieces.
• Wash and drain the watercress and set aside. Slice the apple and chop in bite size pieces. For this salad, use the Braeburn variety, it has a nice balance of tart and sweet and works well with the beets. Soak the pine nuts in some cold water, enough to cover them for about 30 minutes.
• Soaking nuts in general will rehydrate them and put a little freshness back into the flavor.
• For the dressing, mince a small clove of garlic, place in a bowl. Add to it oil, sunflower butter, pomegranate molasses, lemon juice, and salt and pepper.
• Whisk to blend, add scallions and toss gently with all the other ingredients in the bowl. Sprinkle a handful of the drained and dry pine nuts for garnish and crunch. Gotta have the crunch.