4 medium beets
3 tbsp. vegetable oil
1 tsp. salt
1/2 tsp. ground black pepper
1/4 c. water
1/4 c. blood orange juice (about 1 blood orange)
1 tbsp. pomegranate molasses*
1 tbsp. white wine vinegar
1 medium red onion, thinly sliced
3 blood oranges, peeled, cut into 1/4-inch thick slices
1 cup pomegranate seeds (from one 11-ounce pomegranate)
Preheat
oven to 400 degrees. Place beets in roasting pan and toss with 1 tbsp.
oil, 1 tsp. salt, and 1/2 tsp. pepper. Add 1/4 c. 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 tbsp. oil in large
bowl to blend. Season vinaigrette with salt and pepper. Place onion in
small bowl; cover with cold water. Soak onion 1 min., 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. Note: Blood oranges are usually available around February,
but just substitute the sweetest orange you can find when they are
unavailable.
