My City January 2022

Winter Salad for the Win! BY ERIN CAUDELL With each New Year, I start looking for great new recipes that are tasty and nutritious. Of course, we typically gravitate toward meals that are warm and comforting, but I always feel that adding more fresh greens to my diet helps perk me up from the winter blues. And consuming the extra vitamins this time of year is always a good idea. My new food obsession is quick-pickled onions. I make a super-simple pickling mixture (warm two parts vinegar and one part water in a saucepan over low heat, until it steams). en, I put several thinly sliced, large red onions in a bowl and pour the pickling liquid over them. I put them in the fridge to cool overnight, and they’re ready! e onions add a lovely tartness to a winter salad recipe, like this yummy roasted beet salad with great ‚avors, textures and nutrition.

Beet, Feta & Pomegranate Salad with Lemon-Honey Dressing

Salad

TO MAKE For the dressing, peel and mince garlic and add to all other ingredients in a small container with a tight lid. Shake until the honey has dissolved completely. Set aside. Peel the beets, toss with olive oil, wrap in aluminum foil and roast at 375°F for 30-40 minutes. Let them cool completely. To the spring mix, add beets, feta, pomegranate seeds, sunower seeds, pickled red onions (or raw, thinly sliced onion). Drizzle with the Lemon- Honey Dressing. ®

INGREDIENTS

• 5 oz spring mix, washed • 2 large or 4 small beets • 2 oz feta cheese, crumbled • 2 oz pomegranate seeds, cleaned • 2 oz sunower seeds, toasted • 2 Tbsp olive oil

Dressing

INGREDIENTS

• 4 Tbsp olive oil • 2 Tbsp balsamic vinegar • 1 clove of garlic • 1-2 Tbsp honey • ¼ tsp black pepper • ¼ tsp salt

Viktor Kochetkov / stock.adobe.com

Erin Caudell is co-owner of The Local Grocer, a horticulturalist, herbalist and farmer.

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