Pomegranate, Beet, and Blood Orange Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If blood oranges are unavailable, simply use the sweetest oranges you can find. Ingredients:
4 medium beets |
3 tablespoons vegetable oil |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/4 cup water |
1/4 cup blood orange juice (from about 1 blood orange) |
1 tablespoon pomegranate molasses |
1 tablespoon white wine vinegar |
1 medium red onion, thinly sliced |
3 blood oranges, peeled, cut into1/4-inch-thick slices |
1 cup pomegranate seeds (from one 11-ounce pomegranate) |
Directions:
1. Preheat oven to 400°F. Place beets in roasting pan and toss with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add 1/4 cup water. Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes. Cool. Peel beets and cut into 1/3-inch-thick wedges.
2. Whisk orange juice, pomegranate molasses, vinegar, and remaining 2 tablespoons oil in large bowl to blend. Season vinaigrette with salt and pepper.
3. Place onion in small bowl; cover with cold water. Soak onion 1 minute, drain, and squeeze dry in kitchen towel. Add beets, onion, orange slices, and pomegranate seeds to vinaigrette in bowl; toss. Season salad with salt and pepper.
4. *A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana's Caravan ( ).
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