LibreRecipes

Pomegranate, Beet, and Blood Orange Salad

Rating

Calories

243.0

Protein

3.0

Sodium

650.0

Fat

11.0

If blood oranges are unavailable, simply use the sweetest oranges you can find.

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)

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.
Whisk orange juice, pomegranate molasses, vinegar, and remaining 2 tablespoons oil in large bowl to blend. Season vinaigrette with salt and pepper.
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.
*A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana's Caravan (adrianascaravan.com).