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 caramelized.

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.

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!

Roasted Beet Salad with Blood Oranges and Pomegranate

Bon Appetit
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.



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