Pomegranate marinated beef on a salad of spinach, arugula, grilled asparagus, and roasted yellow beets

Pomegranate marinated beef on a salad of spinach, arugula, grilled asparagus, and roasted yellow beets

Meal type Entrée
By author Eric Kahwarczyk

Ingredients

The marinade

  • ¼ cup Braggs liquid amino (or regular soy sauce)
  • ¼ cup pomegranate molasses
  • 1lb beef round

The Beets

  • 4 yellow beets

The asparagus

  • 1lb asparagus
  • salt and pepper (to season and/or taste)

The dressing

  • 2 tablespoons apple cider vinegar
  • 1 heaped tablespoon maple syrup (pure)
  • 1-2 dash Worcestershire sauce
  • 5 heaped tablespoons olive oil
  • Salt and pepper (to taste)

Directions

The marinade
Combine aminos and molasses in a bowl add beef and coat evenly with marinade. Refrigerate for 24 hours. Heat oven to 175 degrees and put beef on a roasting pan and cook for 3 to 4 hours until temperature reaches 130 to 135 degrees
The Beets
Peel four yellow beets, wrap in tin foil and roast in 400 degree oven for one hour.
The asparagus
Trim the woody ends off of one pound of asparagus. Lay asparagus flat on a sheet pan and spray with cooking spray season with a little salt and pepper. Lay asparagus on a hot grill being careful to turn them and not overgrill them (3 to 4 minutes)
The dressing
In a bowl add all ingredients but oil. Whisk ingredients then slowly whisk in oil
Arrange salad;
Combine spinach and arugula on a plate, lay 3 or 4 asparagus spears up the center. Slice beets ¼ inch thick and arrange slices on one side of plate. Slice beef as thin as possible and lay slices on other side of plate. Dress salad lightly and serve
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