pomegranate-beet-and-blood-orange-salad-108809.json

{
    "directions": [
        "Preheat oven to 400\u00b0F. 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 squeeze dry in kitchen towel. Add beets, onion, orange slices, and pomegranate seeds to vinaigrette in bowl; toss. Season salad with salt and pepper.",
        "*A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana's Caravan (adrianascaravan.com)."
    ],
    "ingredients": [
        "4 medium beets",
        "3 tablespoons vegetable oil",
        "1 teaspoon salt",
        "1/2 teaspoon ground black pepper",
        "1/4 cup water",
        "1/4 cup blood orange juice (from about 1 blood orange)",
        "1 tablespoon pomegranate molasses*",
        "1 tablespoon white wine vinegar",
        "1 medium red onion, thinly sliced",
        "3 blood oranges, peeled, cut into1/4-inch-thick slices",
        "1 cup pomegranate seeds (from one 11-ounce pomegranate)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Fruit",
        "Vegetable",
        "Roast",
        "Vegetarian",
        "Orange",
        "Beet",
        "Winter",
        "Vegan",
        "Pomegranate"
    ],
    "title": "Pomegranate, Beet, and Blood Orange Salad",
    "url": "http://www.epicurious.com/recipes/food/views/pomegranate-beet-and-blood-orange-salad-108809"
}