Beet, Orange Salad with Pomegranate Maple Reduction and Feta. Recipe
A take off of a salad I had.
Simple and delicious.
In the fall you can substitute the spring mix for fennel.
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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
- 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.
- Whisk orange juice, pomegranate molasses, vinegar, and remaining 2 tablespoons oil in large bowl to blend. Season vinaigrette with salt and pepper.
- 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.
- Spread over mixed greens or spinich and top with crumbled feta.
- Also great with toasted pecans.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 363g | |
| Calories 457 | |
| Calories from Fat 364 | 80% |
| Total Fat 41.15g | 51% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 2383mg | 99% |
| Potassium 470mg | 13% |
| Total Carbs 21.81g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 15.17g | 10% |
| Protein 2.43g | 4% |
