Roasted Beet & Orange Winter Salad with Pomegranate Dressing

Amarante

Thu, Sep 22 2022, 8:47 am

Okay for those who were interested in the Beet & Orange Salad recipe which I didn't post - here it is. It is delicious if you like roasted beets which I do and is very elegant looking because of the pretty colors of the beets and oranges especially if you can find the yellow beets for contrast. I have gotten what are called candy cane beets which are beautiful - they are white with red stripes like a candy cane.

See notes as you can make this more substantial with roasted carrots or squash

ROASTED BEET AND ORANGE WINTER SALAD WITH POMEGRANATE DRESSING

Excerpt From: Bonnie Stern - Don't Worry, Just Cook

Serves 6 to 8

In the winter it can be hard to come up with festive-looking, delicious salads that celebrate the season. That is why I love this salad as a vibrant, fresh centerpiece to balance heavier winter dishes. You could add roasted squash or carrots, if you like.

2 lb red beets, scrubbed or peeled and cut into about ⅓-inch-thick slices
2 lb yellow beets, scrubbed or peeled and cut into about ⅓-inch-thick slices
1½ Tbsp + 1½ Tbsp extra virgin olive oil
½ tsp + ½ tsp kosher salt
Freshly ground black pepper
½ Tbsp + ½ Tbsp honey or maple syrup
2 oranges (navel, cara cara, blood, or a combination)
3 cups baby arugula
2 Tbsp roughly torn fresh mint leaves
2 Tbsp roughly torn fresh cilantro leaves
½ cup roasted whole pecans or walnuts, optional
⅓ cup pomegranate seeds, optional

Pomegranate Dressing

⅓ cup extra virgin olive oil
2 Tbsp pomegranate molasses
2 Tbsp honey + more to taste
1 Tbsp fresh lemon juice
1 tsp kosher salt + more to taste
¼ tsp freshly ground black pepper

1. Preheat the oven to 425°F and line two baking sheets with parchment paper.

2. In separate bowls, toss the red and yellow beets each with 1 ½ Tbsp olive oil, ½ tsp salt, a pinch of pepper, and ½ Tbsp honey. Spread in a single layer on the lined baking sheets. Roast for 30 to 40 minutes, or until tender. Cool.

3. Peel the oranges by cutting off the tops and bottoms. Holding the orange in place on one cut flat end, cut off the peel from top to bottom. Cut the peeled oranges into rounds crosswise.

4. Arrange the arugula on a large platter. Scatter the mint and cilantro overtop. Top with the beets and oranges (and any other vegetables you’re using; see recipe intro). Sprinkle with nuts and pomegranate seeds, if using.

5. For the dressing, combine the olive oil, pomegranate molasses, honey, lemon juice, salt, and pepper using a whisk or blender. Adjust seasoning to taste with more honey or salt. Drizzle the dressing over the salad to taste just before serving.

If you buy bunches of beets with the stems and leaves on, chop the stems and sauté in a little olive oil until tender (usually about 5 minutes) and then add the leaves and cook until they wilt. Season with salt and pepper. It’s fantastic as a side dish or omelet filling, or in a wrap.