Pomegranate Beet Salad
Serves 8
Adapted from Epicurious
The contrasting colors and flavors of this salad set it apart on the Thanksgiving table. Hearty beets meet light, crunchy pomegranate seeds and sweet oranges, and the result is dark and delicious. A couple of recipe tips: You can buy pomegranate molasses at Whole Foods—and prepping the beets and pomegranate seeds the day before makes day-of cooking much easier.
3 large beets
¼ cup orange juice (from about 1 orange)
2 tablespoons vegetable oil
1 tablespoon pomegranate molasses
1 tablespoon red wine vinegar
1 teaspoon salt
½ teaspoon freshly ground pepper
½ medium red onion, thinly sliced
3 oranges, peeled and cut into ¼-inch thick slices
1 cup pomegranate seeds (from one 11-ounce pomegranate)
Preheat oven to 425. Prep beets, washing and removing tail and all but 1-inch of the stems. Wrap each beet in two sheets of aluminum foil. Bake for 1 to 1 ¼ hours, until a knife easily pierces beets. Let cool, peel, and cut into 1/3-inch wedges.
In a large bowl, whisk orange juice, vegetable oil, pomegranate molasses, red wine vinegar, salt, and pepper.
Place onion in a small bowl, cover with cold water. Let stand 1 minute, drain, and pat onions dry with a kitchen towel.
Add beets, onions, orange slices, and pomegranate seeds to vinaigrette bowl. Toss to combine, and serve.
big world | small kitchen
http://www.bigworldsmallkitchen.com/recipe/pomegranate-beet-salad
