Pomegranate, Beet, and Blood Orange Salad Recipe

Name: Pomegranate, Beet, and Blood Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium beets; 3 tablespoons vegetable oil; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 cup water; 1/4 cup blood orange juice (from about 1 blood orange); 1 tablespoon pomegranate molasses*; 1 tablespoon white wine vinegar; 1 medium red onion, thinly sliced; 3 blood oranges, peeled, cut into1/4-inch-thick slices; 1 cup pomegranate seeds (from one 11-ounce pomegranate)

Servings: persons

4 medium beets
3 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup water
1/4 cup blood orange juice (from about 1 blood orange)
1 tablespoon pomegranate molasses*
1 tablespoon white wine vinegar
1 medium red onion, thinly sliced
3 blood oranges, peeled, cut into1/4-inch-thick slices
1 cup pomegranate seeds (from one 11-ounce pomegranate)

1
Preheat oven to 400F.
2
Place beets in roasting pan and toss with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
3
Add 1/4 cup water.
4
Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes.
5
Cool.
6
Peel beets and cut into 1/3-inch-thick wedges.
7
Whisk orange juice, pomegranate molasses, vinegar, and remaining 2 tablespoons oil in large bowl to blend.
8
Season vinaigrette with salt and pepper.
9
Place onion in small bowl; cover with cold water.
10
Soak onion 1 minute, drain, and squeeze dry in kitchen towel.
11
Add beets, onion, orange slices, and pomegranate seeds to vinaigrette in bowl; toss.
12
Season salad with salt and pepper.
13
*A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana's Caravan (adrianascaravan.com).

151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium beets, 3 tablespoons vegetable oil, 1 teaspoon salt, 1/2 teaspoon ground black pepper, and more.

Yes, Pomegranate, Beet, and Blood Orange Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pomegranate, Beet, and Blood Orange Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions