If you're looking to jazz up your salad experience with something new and refreshing, then look no further! This light and tasty dish will not only tempt your tastebuds but will be pleasing to the eye. Perfect as a light lunch, a starter to dinner at home, or as a make and take get-together with friends.
Ingredients:
- 6 medium red beets
- 4 blood oranges, whole
- 3 blood oranges (for juice)
- 2 tbsp pomegranate molasses
- 1 cup pomegranate seeds
- 2 1/2 cups mixed greens (or lettuce of choice)
- 1/2 cup feta cheese, crumbled
- 4 1/2 tbsp vegetable oil
- 1/2 cup water
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp red wine vinegar
Preparation:
Preheat oven to 375. Place red beets in a roasting pan with water. Coat with 1 1/2 tbsp of vegetable oil and sprinkle with salt and pepper. Roast beets in oven approximately one hour. When done, allow to cool, and peel and dice into 1/2-inch cubes.
In a large bowl add juice from three blood oranges, red wine vinegar, remaining vegetable oil, and pomegranate molasses. Add salt and pepper, if needed, to taste.
Peel remaining four blood oranges and cut into 1/4-inch-thick slices. Add blood orange slices, pomegranate seeds, and red beets to mixture and toss gently. Layer over fresh mixed greens or lettuce of choice. Sprinkle with crumbled feta cheese. Serve immediately or refrigerate.
