Pomegranate, Beet, and Blood Orange Salad
Bon Appétit | November 2003
yield: Makes 4 first-course servings
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:
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.
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.
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).
markets, some supermarkets, and by mail from Adriana’s Caravan
(adrianascaravan.com).
CSA Los Angeles 