Roasted Beet Salad with Blood Oranges (For The Holiday Table!)
Elevate your holiday feast with our Roasted Beet Salad with Blood Oranges! This exceptional creation combines tender, roasted beets with the vibrant zest of blood orange segments, all nestled on a bed of fresh greens.
5 from 5 votes
Prep Time: 15minutes minutes
Cook Time: 1hour hour
Total Time: 1hour hour 15minutes minutes
Servings: 4 people
Calories: 345kcal
Author: SHU-CHUN
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Ingredients
▢4 pc beetroots medium-sized
▢4 pc blood oranges
▢½ pc red onion thinly sliced
▢5 cup arugula
▢1 cup + 3 tbsp pomegranate seeds 3 tbsp for the dressing
▢3 tbsp extra-virgin olive oil
▢⅓ cup toasted sliced almonds
For the dressing:
▢¼ cup water
▢¼ cup blood orange juice
▢1 tbsp pomegranate molasses (recipe in the instruction portion)
▢1 tbsp white wine vinegar
▢1 pc lemon
▢½ tsp salt
Instructions
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Preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper or aluminum foil for easy cleanup. Trim the tops of the beets and place them inside the pan then drizzle them with 1 tablespoon of olive oil and season with salt, coating them evenly. Pour the water into the pan and cover it with the lid or foil. Place it in the oven to roast for about 45 to 50 minutes until the beets are tender. Remove and allow to cool.
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In a small saucepan place about 3 tablespoons of pomegranate seeds. Then add 2 tbsp of sugar and the juice of half of a lemon. Simmer over low heat until you end up having a thick, syrup-like consistency amounting to about 1 tablespoon. Strain, or use a slotted spoon to remove the pomegranate molasses and place in a small bowl.
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To make the dressing, squeeze the juice of half of the blood orange into the small bowl of molasses, then add the remaining 2 tablespoons of olive oil and white wine vinegar. Season with salt to taste and whisk to incorporate them together. Set the blood orange vinaigrette aside. Once the beets are cooled completely, peel and cut them into thin wedges (it is helpful to peel them under cool running water to avoid staining).
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Next, peel the blood orange with a knife, remove as much white part as possible, and slice into wedges. Cut the onion in half and thinly slice.
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In a large bowl, place beets, oranges, chopped onion, and pomegranate seeds. Toss gently with the dressing. Add the arugula and mix to evenly coat the greens. Taste and adjust salt and pepper, place salad on plates, and scatter the tops with the toasted almonds. Serve immediately.
Nutrition
Serving: 1person | Calories: 345kcal | Carbohydrates: 46g | Protein: 6g | Saturated Fat: 3g | Sodium: 1mg | Potassium: 5mg | Fiber: 3g | Sugar: 26g | Vitamin A: 680IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 1.5mg
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