I ate far too much of this at lunch. Still, I suppose there are worse things to be obsessed over than beets, right?
3-4 medium-sized beets, roasted, peeled & sliced
2 figs, roasted and sliced
1 bunch arugula
2-3 Tbsp pomegranate molasses
For best flavor, combine the beets and the pomegranate molasses and let sit in the fridge overnight. Otherwise, just combine everything and eat!
Roasting Notes: To roast the beets, slice off the tops and tails and wrap them in foil. Pop them in the oven for 30 minutes, or until they're soft all the way through. Remove from foil, let cool, and rub the skins off. To roast the figs, slice them in half, lay them in a baking dish, and roast for 20 minutes.
Ingredient Notes: I got my pomegranate molasses at Gateway Market. It's more tart than sweet.
