Pomegranate, Beet, and Blood Orange Salad – GFCFSF


Pomegranate, Beet, and Blood Orange Salad - GFCFSF

4 medium beets
3 tablespoons 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 (or rice) wine vinegar

1/2 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 (peel will slide off in your hands) 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.

*If you cannot find Pomegranate Molasses, just put 1/2 cup POM Pomegranete juice in a pot and reduce it over medium heat until it's 1 tablespoon. Watch it carefully so it doesn't burn.

If you cannot find blood oranges, try to find Cara Cara or other strongly flavored orange.