Salad of palm hearts, beetroot and asparagus with pomegranate dressing

Name: Salad of palm hearts, beetroot and asparagus with pomegranate dressing
Yield: Serve 4
Ingredients: 2 tablespoons pistachio nuts, roughly chopped; 10 fresh basil leaves; 100 g watercress, stems removed; 2 red chicory, leaves separated; 4 palm hearts (tinned), sliced lengthways; 16 asparagus tips, trimmed; 2 tablespoons olive oil; 2 medium-sized beetroots; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 tablespoon vegetable oil; 1 fresh pomegranate; 1 tablespoon white wine vinegar; 2 tablespoons mild olive oil; 150 ml fresh orange juice; 1 tablespoon fresh lemon juice

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Pomegranates are, I admit, one of the most challenging of fruits for any cook, but with a little patience in their preparation, they make a wonderful, colourful addition to salads. Palm hearts can be purchased from good delicatessens and supermarkets.

Ingredients

2 medium-sized beetroots
2 tablespoons olive oil
16 asparagus tips, trimmed

Vegan
Gluten-free

Method

Preheat the oven to 180°C/350°F/gas mark 4. Wash the beetroots, drizzle with olive Oil and wrap them in tinfoil. Place on a baking tray and bake in the oven for 1 hour