Orange, Pomegranate and Roasted Beet Salad
Calories:
Ingredients
- For the Citrus Vinaigrette:
- ¾ cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 3 tablespoons honey if oranges are very sweet, use a bit less honey (early season oranges are usually not as sweet)
- zest of 2 oranges
- ½ cup extra virgin olive oil
- 1 large cloves garlic minced
- 1 tsp. fresh ginger finely minced*
- 1 teaspoon crushed or ground coriander seed has a delicious "citrusy" flavor
- ½ teaspoon sea salt
- freshly ground black pepper a generous grind
- For the salad:
- 8 cups baby arugula
- 2 medium navel oranges peeled and cut in wedges
- 2 medium beets roasted** and sliced into wedges
- ½ cup pomegranate arils or seeds***
- ¼ cup roasted salted pistachios (Trader Joe's carries these. You can also roast your own, tossed with a teaspoon of olive oil and a ½ teaspoon of fine sea salt or kosher salt, in a 350˚F oven for 5-7 minutes.
Instructions
- For the citrus vinaigrette, combine orange, lemon and lime juice along with honey in a small sauce pan. Bring to a boil then reduce heat to a steady simmer. Cook until mixture has been reduced to ½ cup. Swirl pan occasionally while reducing.
- Cool for 10 minutes, then transfer to a medium size glass jar. Add remaining vinaigrette ingredients and shake well.
- For the salad, place 2 tablespoons of the dressing in a large bowl. Add the arugula and toss to coat. Transfer to a serving platter, if desired.
- Arrange the oranges and beets attractively on top of the arugula. Scatter with the pomegranate arils and pistachios. Pass extra dressing at the table. Serves 6-8 as a side salad
Notes
*I like to use my garlic press with ginger. For this recipe, use a ¾-inch piece of fresh, peeled ginger. Be sure to catch the flavorful juice along with the pressed ginger.
**To roast beets, preheat oven to 400˚F. Wash beets and dry with a paper towel. Rub beets with ½ teaspoon olive oil per beet. Place beets on a sheet of aluminum foil and wrap foil tightly around beets. Roast in preheated oven for 40-50 minutes or until beets are tender when pierced with a small sharp knife. Remove from oven and cool. When cool, rub beets with a paper towel. The skin should easily slip off.
Use any color beets for this recipe. I used a golden variety I found at Whole Foods but red would be really pretty too.
Some grocery stores now carry beets already roasted and ready to use. I've seen these at Trader Joe's, Whole Foods and a few other local markets. They keep, unopened for a long time in the refrigerator as they are usually vacuum packed.
*** ~ See this post to learn how to remove the pomegranate seeds with no fuss, no mess, no water, in less than a minute, it's awesome!
**To roast beets, preheat oven to 400˚F. Wash beets and dry with a paper towel. Rub beets with ½ teaspoon olive oil per beet. Place beets on a sheet of aluminum foil and wrap foil tightly around beets. Roast in preheated oven for 40-50 minutes or until beets are tender when pierced with a small sharp knife. Remove from oven and cool. When cool, rub beets with a paper towel. The skin should easily slip off.
Use any color beets for this recipe. I used a golden variety I found at Whole Foods but red would be really pretty too.
Some grocery stores now carry beets already roasted and ready to use. I've seen these at Trader Joe's, Whole Foods and a few other local markets. They keep, unopened for a long time in the refrigerator as they are usually vacuum packed.
*** ~ See this post to learn how to remove the pomegranate seeds with no fuss, no mess, no water, in less than a minute, it's awesome!