Beet Root Salad with Pomegrante Seeds and Goatcheese

I found a salad recipe on Cooking Magazine issue again. This time it is from Luxembourg Chef Lea Linster.

Since a little kid, I love beet root. My Grandma had them in the garden and each time she cooked some, I waited beside the stove to get a freshly cooked one. I just had to wait until she was able to peel the hot thing. A bit of beet root juice specks on me did not bother anyone.

The combination of the earthy beet root and the sour and sharp pomegranate seeds is great. The fruit does not give too much sweetness to the salad. And the good amount of vinegars helps too. The earthiness goes into the background.

recipe for 4:
500 g precooked beet root
50 ml wine vinegar (Melfor-vinegar)
sea salt
pepper
100 ml black currant juice
100 ml beet root juice
1 shallot
4 tbsp high quality olive oil
3 tbsp pomegranate seeds
60 g goatcheese
2 tbsp balsamic vinegar
2 tbsp parsley

In a small casserole reduce the black currant juice and beet root juice. Add the beet root juice you will get after you grated the beet roots too. Reduce it to under 100 ml and cool it down.

Use a box grater and roughly grate the balls. Pour 25 ml of Melfor vinegar and the olive oil in a mixing bowl, add salt and pepper and use a whisk to make an emulsion. Pour over the beet roots.
Peel and finely chop the shallot and soak it in the other 25 ml of Melfor vinegar for 10 min.
Add to the salad.

In with the pomegranate seeds and chopped parsley. Pour the reduction over the salad.
Let it sit for 20 min, then put on plates and crumble the cheese on top.