Store-bought cooked beets and pomegranate seeds make this side dish quick & easy. Finished with goat cheese & fresh herbs, it's also super-tasty.
"Holidays are the one occasion where it's worth it to spend a little more for convenience," Blais says, about splurging on pre-prepped ingredients.
Shopping Tip: You can find store-bought cooked beets and pomegranate seeds in the produce section of most grocery stores (Richard got his at Trader Joe's).
Check out more of Richard's speedy Thanksgiving recipes:
Microwave Sweet Potatoes With Cinnamon Butter
Chorizo-Chile Tamale Stuffing
Garlic Green Beans With Sun-Dried Tomatoes
Creamed Pearl Onions
Chestnuts With Pancetta
Miso Mustard Gravy
Avocado Chocolate Mousse Pie
Quick Tiny Baby Potatoes with Pancetta and Chives
- Olive oil
- 2 tablespoons pomegranate vinegar
- 2 oranges, peeled and separated into segments
- ½ pound vacuum-packed small cooked beets
- ¼ cup pomegranate seeds
- Honey, for drizzling
- Crumbled goat or blue cheese
- 3 tablespoons chopped fresh cilantro
In a serving bowl, whisk olive oil and vinegar to create dressing.
Cut orange segments to desired size.
Add beets, pomegranate, and chopped oranges to the vinaigrette and toss. Top with a drizzle of honey, crumbled cheese to taste, and the cilantro.