BEET AND POMEGRANATE SALAD WITH LEMON POPPY SEED DRESSING

2 1/2 lbs red beets, scrubbed 2 tbsp olive oil

2 tbsp fresh lemon juice

2 tbsp mayonnaise

1 tbsp plain yogurt

1 tbsp poppy seeds

2 tsp Dijon mustard

1 tsp honey

1/2 tsp salt

1/4 tsp pepper

1/2 cup pomegranate seeds

2 tbsp thinly sliced scallion

1. Place the beets in a large saucepan and cover with cool water — there should be about 2 inches of water above the beets. Add a pinch of salt. Cover, bring to a boil, then turn the heat down to medium-low and simmer until the beets are tender. This could take anywhere from 45 minutes to one hour, depending on the size of your beets. Pierce with a knife to check for doneness.

2. Drain the beets and let cool until it’s comfortable to slip the skins off. Trim off and discard the root ends.

3. Meanwhile, whisk together the olive oil, lemon juice, mayo, yogurt, poppy seeds, mustard, honey, salt and pepper. Season to taste.

4. Thinly slice the beets and arrange on a platter. Season lightly with salt then drizzle the dressing. Scatter with pomegranate seeds and chives. Serve immediately.

Makes: 6-8 servings.