Beet Green, Artichoke Hearts and Pomegranate Salad

1. 1

   Heat 1/2 tablespoon of olive oil in a nonstick skillet over medium-high heat until hot.

2. 2

   Add the artichoke hearts, and cook until the hearts become golden and slightly browned, about 3 minutes.

3. 3

   Stir in the garlic, and cook for about 1 minute until very fragrant.

4. 4

   Add the beets greens, and cook until the leaves start to wilt, 2 minutes.

5. 5

   Stir in the lemon zest, salt and black pepper to taste, and continue to cook for another 1 to 2 minutes until the leaves are wilted and soft.

6. 6

   Remove from the heat, mix in tarragon leaves and pomegranate seeds until well combined.

7. 7

   Meanwhile whisk together the vinegar, pomegranate juice if any, and remaining olive oil in a bowl until well blended.

8. 8

   Toss the salad with the vinaigrette until evenly coated.

9. 9

   Divide the salad between two serving plates.

10. 10

    Top with cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.