Festive Holiday Salad of Reds & Greens

For holiday potlucks we like to do a little extra. Set on a bed of tender greens, this salad combines reds, greens and white as a holiday theme.

Ingredients:

Butter Lettuce, Mache, & Radicchio, dressed lightly with oil, vinegar and salt

Roasted Beets: Peel, slice into narrow vertical strips, drizzle with oil, vinegar, salt and optional pomegranate molasses. Set in an inner ring over greens.

Deviled Eggs: 12 eggs hard boiled. Yolks, mashed and  combined with a rounded teaspoon Dijon or your favorite mustard, a quarter teaspoon of salt and black pepper. Fill eggs with yolk mix. If any of the whites hopelessly break apart just add yolk to mixture and set aside or discard the whites. As a last step place eggs.

Parsley, rinsed and chopped, 1/3 cup…sprinkle over beets and salad greens followed by pomegranate seeds.

Pomegranate Seeds: Purchase ready to use if possible. Used about 1/3 of a cup and provided a delightful crunch.

Place eggs around salad and take to your event. Do not cover with plastic wrap, it will make a mess of the eggs. Sit it all on a large tray or cookie sheet in back of car.

Roasting beets: I wrap them individually in foil and roast at 350 for about an hour. This time I made the mistake of not peeling shortly after roasting and that did not save time.

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