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  • Beet, Orange Salad with Pomegranate Maple Reduction and Feta.

    1 vote
    Beet, Orange Salad with Pomegranate Maple Reduction and Feta.
    Servings: 1
    by APPEARINGNITELY
    6 recipes
    >
    A take off of a salad I had. Simple and delicious. In the fall you can substitute the spring mix for fennel.

    Ingredients

    • Beet, Orange Salad with Pomegranate Maple Reduction and Feta.
    • • 1 tablespoons vegetable oil
    • • 1 teaspoon salt
    • • 1/2 teaspoon ground black pepper
    • • 1/4 cup water
    • • 1/4 cup orange juice
    • • 1 tablespoon pomegranate molasses
    • • 1 tablespoon white wine vinegar
    • • 2 tablespoons vegetable oil
    • • 1 medium red onion, thinly sliced
    • • 3 oranges, peeled, cut into1/4-inch-thick slices

    Directions

    1. Preheat oven to 400°F. Place beets in roasting pan and toss with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add 1/4 cup water. Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes. Cool. Peel beets and cut into 1/3-inch-thick wedges.
    2. Whisk orange juice, pomegranate molasses, vinegar, and remaining 2 tablespoons oil in large bowl to blend. Season vinaigrette with salt and pepper.
    3. Place onion in small bowl; cover with cold water. Soak onion 1 minute, drain, and dry . Add beets, onion, orange slices, vinaigrette in bowl; toss. Season salad with salt and pepper.
    4. Spread over mixed greens or spinich and top with crumbled feta.
    5. Also great with toasted pecans.

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