Pomegranate, Beet, and Blood Orange Salad

• 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)

1. Preheat oven to 400F.
2. Place beets in roasting pan and toss with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
3. Add 1/4 cup water.
4. Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes.
5. Cool.
6. Peel beets and cut into 1/3-inch-thick wedges.
7. Whisk orange juice, pomegranate molasses, vinegar, and remaining 2 tablespoons oil in large bowl to blend.
8. Season vinaigrette with salt and pepper.
9. Place onion in small bowl; cover with cold water.
10. Soak onion 1 minute, drain, and squeeze dry in kitchen towel.
11. Add beets, onion, orange slices, and pomegranate seeds to vinaigrette in bowl; toss.
12. Season salad with salt and pepper.
13. *A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana's Caravan (adrianascaravan.com).

beets, vegetable oil, salt, ground black pepper, water, orange juice, pomegranate molasses, white wine vinegar, red onion, oranges, pomegranate seeds

Taken from www.epicurious.com/recipes/food/views/pomegranate-beet-and-blood-orange-salad-108809 (may not work)