This simple salad recipe is a virtual kaleidoscope of colorful fruits and veggies. It is a healthy combination of beets, red onions, blood orange, pomegranate seeds and arugula in a tangy pomegranate vinaigrette. Add walnuts for a satisfying crunch. Serve as a side or a quick and tasty lunch. Smart Recipes, American Recipes, Vegetables,Nuts Recipes, Recipes Vegetables,Nuts American Beet and Pomegranate Seed Salad Beet and Pomegranate Seed Salad Recipe | CHEFBear.net PT1H10M Serves 4 4 Medium Beets 1/2 Cup Toasted Walnuts 3 Tablespoons Vegetable Oil 1 Teaspoon Salt & Fresh Ground Black Pepper 3/4 Cup Water 1 Large Blood Orange 1 Tablespoons Pomegranate Molasses 1 Tablespoon White Vinegar 1 Medium Red Onion 3 Medium Blood Oranges 1 Cup Pomegranate Seeds 4 Cups Arugula Preheat oven to 400 degrees. In a large roasting pan, arrange beets and drizzle with 1 tablespoon oil and toss until beets are coated. Season with 1/2 teaspoon salt & pepper and stir in 1/4 water. Cover with a sheet of aluminum foil and roast until beets are fork-tender, about 50 minutes. Allow to cool. Peel beets and slice into wedges about 1/4 inch thick. Set aside. In a large bowl, whisk orange juice, pomegranate molasses, vinegar and remaining oil until combined. Season with 1/2 teaspoon salt & pepper. In another small bowl, place onion and cover with 1/2 cup cold water and soak for 1 minute. Drain water and squeeze onion in a kitchen towel to dry. In the vinaigrette bowl, add beets, onion, oranges and pomegranate seeds and toss until combined. In a large serving bowl, add arugula and top with beet mixture. Gently toss to combine. Top the salad with walnuts.

Beet and Pomegranate Seed Salad

Beet and Pomegranate Seed Salad Recipe


This simple salad recipe is a virtual kaleidoscope of colorful fruits and veggies. It is a healthy combination of beets, red onions, blood orange, pomegranate seeds and arugula in a tangy pomegranate vinaigrette. Add walnuts for a satisfying crunch. Serve as a side or a quick and tasty lunch.

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Recipe Information

Flavor Profile

American

Protein

Vegetables,Nuts

Category

Salads

Serves

4

Total Time

1 Hour 10 Minutes

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Ingredients

      • 4 Medium Beets
      • 1/2 Cup Toasted Walnuts (Chopped)
      • 3 Tablespoons Vegetable Oil
      • 1 Teaspoon Salt & Fresh Ground Black Pepper
      • 3/4 Cup Water
      • 1 Large Blood Orange (Juiced)
      • 1 Tablespoons Pomegranate Molasses
      • 1 Tablespoon White Vinegar
      • 1 Medium Red Onion (Thinly Sliced)
      • 3 Medium Blood Oranges (Peeled & Segmented)
      • 1 Cup Pomegranate Seeds
      • 4 Cups Arugula

Directions

  1. Preheat oven to 400 degrees.
  2. In a large roasting pan, arrange beets and drizzle with 1 tablespoon oil and toss until beets are coated. Season with 1/2 teaspoon salt & pepper and stir in 1/4 water. Cover with a sheet of aluminum foil and roast until beets are fork-tender, about 50 minutes. Allow to cool. Peel beets and slice into wedges about 1/4 inch thick. Set aside.
  3. In a large bowl, whisk orange juice, pomegranate molasses, vinegar and remaining oil until combined. Season with 1/2 teaspoon salt & pepper.
  4. In another small bowl, place onion and cover with 1/2 cup cold water and soak for 1 minute. Drain water and squeeze onion in a kitchen towel to dry. In the vinaigrette bowl, add beets, onion, oranges and pomegranate seeds and toss until combined.
  5. In a large serving bowl, add arugula and top with beet mixture. Gently toss to combine. Top the salad with walnuts.



Nutrition & Cost Facts

Calories

291 kcal

Carbs

25 g

Fat

20 g

Protein

5 g

Cost Per Serving

$1.79

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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