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 & Pomegranate Seed Salad Beet & Pomegranate Seed Salad Recipe | PT1H10M Serves 4 Ingredients: 4 Medium Beets 0.5 Cup Toasted Walnuts 3 Tablespoons Vegetable Oil 1 Teaspoon Salt & Fresh Ground Black Pepper 0.75 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.



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