September Salad

I love using fresh seasonal fruits and vegetables, and this salad was so spectacular I just had to share it with you. To make the salad I used a delicious fresh pomegranate, a beautiful ripe avocado, a sweet fragrant mango and some beautiful freshly baked beets. The juice from one lime and some salt and freshly ground black pepper. The beets were baked, wrapped in foil in a 300 degree oven for about 90 minutes, then allowed to cool overnight. Once cooled, I peeled them under running water, then removed the top and bottom and sliced them about 1/4" thick. I then marinated them in a watered down white vinegar, for about 20 minutes. (I used about 25% vinegar and 75% water.) I peeled the mango and avocado discarding the seeds, and medium diced them. I cut the pomegranate in half and removed all the delicate delicious seeds. I removed the beets from the marinade and diced them, then I tossed all the ingredients together in a large bowl and squeezed the juice of one lime over the salad. I seasoned with some sea salt and freshly ground black pepper and served with my caramelized onion, pear and brie flatbread… It was truly, really delicious. Yes, its that simple... The salad was super sweet from the mango, earthy from the beets, creamy from the avocado and crunchy from pomegranate seeds, the combination of the sweet and savory was heavenly, and the lime juice provided a delicious fresh and tart contrast to all the sweetness… I will be making this salad again and again.

September Salad