Name: Pomegranate, Beet, and Blood Orange Salad
Yield: Makes 4 first-course servings
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)

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

Recipe information

Yield
Makes 4 first-course servings

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)

Preparation

Step 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.
Step 2
Whisk orange juice, pomegranate molasses, vinegar, and remaining 2 tablespoons oil in large bowl to blend. Season vinaigrette with salt and pepper.
Step 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.
Step 4
*A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana's Caravan (adrianascaravan.com).

TagsAmerican Salad Fruit Vegetable Roast Vegetarian Orange Citrus Beet Root Vegetable Winter Vegan Pomegranate Bon Appétit

Recipe notes

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