Appetizer

Charred Beet and Crispy Tortilla Chip Salad with Cotija and Pomegranate Molasses

Name: Charred Beet and Crispy Tortilla Chip Salad with Cotija and Pomegranate Molasses
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 4 small to medium beets (about 1 lb), scrubbed but unpeeled; 2 tablespoons neutral oil, divided; salt and black pepper; 3 tablespoons pomegranate molasses; 1 tablespoon olive oil; 1 tablespoon honey or agave; 1 garlic clove, minced; 2 corn tortillas, cut into ¼-inch strips; 1 tablespoon neutral oil for frying tortillas; ¼ cup cotija cheese, crumbled; 3 tablespoons raw pumpkin seeds; 1 tablespoon fresh mint, torn; 2 tablespoons fresh cilantro, chopped; 2 tablespoons pomegranate seeds

This is not a boring beet salad. Whole beets are charred in a hot pan until their exteriors blacken and their insides soften, then dressed while warm with a tart-sweet pomegranate molasses glaze. Shards of crispy tortilla catch the dressing, cotija cheese adds a salty tang, and toasted pumpkin seeds bring crunch—it feels composed but comes together in under 30 minutes.

823calper serving 13gprotein 61gcarbs 61gfat 10min prep 20min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this