Roasted Beet Salad with Blood Oranges and Pomegranate

My hubby and I both love beets. We especially enjoy them roasted because it brings out all the yummy sweetness when the skins are carmelized.

I have a few recipes that I generally use and change up a bit and several dressings that I prefer with beets. This one was a little bit of a twist in that I found beautiful blood oranges at the Farmer’s Market and happened to have part of a pomegranate left over, so I found a recipe that used all of those ingredients together! The dressing was a little lighter on the oil than most. Of course, there was a good bit of sweetness from the beets and the fruit, but the tang of the citrus cut the sweetness to make for a perfect combination.

I served the salad on a bed of spring lettuces because I really wanted the green salad as well. I do not think it would have been as tasty without the lettuces. I also think it was more attractive served this way.

I was really excited to use the pomegranate molasses again! I am always leary of purchasing these types of things and using them for one recipe and then they sit in the fridge never to be heard from again! Lucky for me, I used this stuff two times in a week. Amazing!

I modified the original recipe quite a bit eliminating the red onion and using basically what I had on hand, so I will give you my version. I also roasted my beets in aluminum foil and not as was suggested. The original recipe was from Bon Appetit.



Roasted Beet Salad with Blood Oranges and Pomegranate

Serves 3

3 medium beets

1/4 cup freshly squeezed orange juice

1 Tsp. pomegranate molasses

1 Tbsp. champagne vinegar

2 Tbsp. canola oil

Kosher salt

Freshly ground black pepper

2 blood oranges, peeled and cut into 1/4 inch thick slices

3/4 cup pomegranate seeds

Spring lettuces or baby lettuces

Preheat oven to 425 degrees. Wash and dry each beet and place in aluminum foil individually. Roast on a baking sheet for approximately 45-50 minutes, depending on the size of the beet. They are done when a knife can be inserted with no resistance. Unwrap and let cool.

Whisk orange juice, pomegranate molasses, vinegar and oil in a large bowl to blend. Season with salt and pepper. Add beets, orange slices and pomegranate seeds to the bowl and toss gently. Check for seasoning again.

Place salad on a bed of lettuces and drizzle a little of the dressing over the top of the salad.

This is a delicious salad for this time of year while blood oranges and pomegranates are in season and are truly at their best. Enjoy!