Roasted Beet Salad With Pomegrante Molasses is a delightful dish that combines the earthy flavor of roasted beets with the bright, citrusy taste of blood oranges and tangy pomgranate molasses. This vibrant salad is enhanced by fresh greens and a light, zesty dressing. Topped with sliced almonds, this Beetroot Salad is sure to impress and refresh. Enjoy the burst of colors and flavors!
Contents
Why Make Roasted Beet Salad
- Vibrant and Colorful: Roasted beets add a beautiful deep red color to the salad, making it visually appealing.
- Sweet and Tangy Flavor: The pomegranate molasses dressing provides a sweet and tangy flavor that complements the earthiness of the beets perfectly.
- Healthy and Nutritious: This roasted beet salad recipe is packed with nutrients from the beets and the antioxidants from the pomegranate molasses, making it a healthy choice. Read more about making Pomegrante Molasses here!
Recipe Ingredients
- Beets: Provides a sweet and earthy base for the salad.
- Olive Oil: Adds richness and helps to roast the beets to perfection.
- Water: Keeps the beets moist during roasting.
- Salt: Enhances the natural flavors of the ingredients.
- Blood Orange Juice: Adds a bright, citrusy note to the salad.
- Pomegranate Molasses: Provides a tangy and slightly sweet depth of flavor.
- Lemon: Adds a fresh and zesty kick to the dressing.
- White Wine Vinegar: Brings acidity and balance to the salad.
- Blood Oranges: Adds vibrant color and a sweet, tangy flavor.
- Red Onion: Offers a sharp, crunchy contrast to the sweet beets and oranges.
- Pomegranate Seeds: Adds a burst of juicy sweetness and a beautiful visual appeal.
- Arugula: Provides a peppery, fresh green base for the salad.
- Roasted, Sliced Almonds: Adds a nutty crunch and enhances the texture of the salad.
How To Make Roasted Beet Salad With Pomegranate Molasses
Step One: Preheat the oven to 400°F (200°C) and line a small baking pan with foil for easier cleanup. Place scrubbed beets with their tops trimmed in the pan. Drizzle about 1 tablespoon of olive oil and sprinkle ½ teaspoon of salt over the beets. Toss to coat evenly. Pour ¼ cup of water into the pan. Cover with foil and roast in the preheated oven for 45-50 minutes until tender.
Step Two: In a saucepan, combine 3 tablespoons of pomegranate seeds, 2 tablespoons of sugar, and juice of half a lemon. Simmer until thickened to a syrup-like consistency (about 1 tablespoon). Strain or remove pomegranate molasses with a slotted spoon into a bowl.
Step Three: Squeeze juice from half a blood orange into the bowl with pomegranate molasses. Add 2 tablespoons of olive oil, white wine vinegar, and salt. Whisk until well combined.
Step Four: Once cooled, peel and slice the roasted beets into thin wedges. Peel the remaining blood orange, remove the white pith, and slice into wedges. Thinly slice the red onion for layering. In a large bowl, combine roasted beets, blood orange wedges, sliced onion, and pomegranate seeds.
Step Five: Pour dressing over salad ingredients and toss gently to coat.
Step Six: Add arugula to the bowl and mix gently. Divide salad onto plates and sprinkle with toasted almonds. Serve immediately and enjoy your Roasted Beet Salad With Blood Orange!
Tips And Tricks For Roasting The Beets Perfectly
- Roast Beets Evenly: Cut the beets into uniform sizes to ensure they roast evenly. Wrapping them in aluminum foil while roasting can also help them cook more uniformly and retain moisture.
- Prepare in Advance: Roast the beets and prepare the dressing with pomegranate molasses a day ahead. This allows the flavors to meld and saves time on the day you plan to serve the salad.
Variations
- Golden Beet and Goat Cheese Salad: Use golden beets for a vibrant twist, and top with crumbled goat cheese. Drizzle with balsamic vinegar and extra virgin olive oil for a tangy finish.
- Pickled Beet and Beet Greens Salad: Use a mix of roasted and pickled beets for a complex flavor, and toss with fresh beet greens. Enhance with a dressing made of Dijon mustard, maple syrup, and red wine vinegar. Garnish with toasted walnuts for added crunch.
Storage Instructions
- Refrigerate: Store any leftover Roasted Beet Salad and Pomegranate Molasses in an airtight container in the refrigerator for up to 2-3 days.
- Serve: Serve the roasted beet salad chilled directly from the refrigerator. For added flavor and texture, add some crumbled feta cheese or chopped pistachios before serving.
What To Serve With Roasted Beet Salad?
- Chicken Breast: The earthiness of this best beet salad recipe pairs perfectly with the smoky, savory flavors of grilled chicken.
- Quinoa Pilaf: The nutty flavor and fluffy texture of quinoa complements the sweetness of the beets, creating a well-balanced meal.
- Roasted Brussels Sprouts: These crispy yet tender sprouts add a satisfying crunch to the roasted beet salad, providing a nice contrast to the soft beets.
- Garlic Bread: The garlic bread adds an extra layer of flavor and texture to the roasted beet salad, making it more filling and satisfying.
- Teriyaki Salmon: This protein-packed dish adds a hearty element to the meal while bringing out the sweetness of the beets with its tangy glaze. you might also want to serve it with Cured Beet Salmon.
FAQ’S
What Are Pomegranate Molasses?
Pomegranate molasses are a thick, sweet-tart syrup made from concentrated pomegranate juice, sugar, and lemon juice. It’s commonly used in Middle Eastern and Mediterranean cooking, adding a deep, fruity flavor to both sweet and savory dishes. It can be used as a glaze for meats, drizzled over salads, stirred into yogurt or sauces, or even used in cocktails and desserts.
Roasted Beet Salad With Pomegranate Molasses
Ingredients
- 3 Beetroot Medium Sized
- 3 Tbsp Olive Oil
- ¼ Cups Water
- ½ tsp Salt plus more for seasoning at the end
- ¼ Cup Blood Orange Juice about half a juicy orange
- 1 Tbsp Pomegranate Molasses recipe in the instruction portion
- 1 Lemon
- 1 Tbsp White Wine Vinegar
- 2-3 Blood Oranges
- ½ Medium Red Onion
- 1 Cups Pomegranate Seeds plus 3 Tbsp for dressing
- 4 Cups Arugula
- ⅓ Cup Roasted sliced almonds
Instructions
- Preheat the oven to 400°F (200°C) and line a small baking pan with foil for easier cleanup. Place scrubbed beets with their tops trimmed in the pan.
- Drizzle about 1 tablespoon of olive oil and sprinkle ½ teaspoon of salt over the beets. Toss to coat evenly. Pour ¼ cup of water into the pan. Cover with foil and roast in the preheated oven for 45-50 minutes until tender.
- In a saucepan, combine 3 tablespoons of pomegranate seeds, 2 tablespoons of sugar, and juice of half a lemon. Simmer until thickened to a syrup-like consistency (about 1 tablespoon). Strain or remove pomegranate molasses with a slotted spoon into a bowl.
- Squeeze juice from half a blood orange into the bowl with pomegranate molasses. Add 2 tablespoons of olive oil, white wine vinegar, and salt. Whisk until well combined.
- Once cooled, peel and slice the roasted beets into thin wedges. Peel the remaining blood orange, remove the white pith, and slice into wedges. Thinly slice the red onion for layering.
- Cut onion in half and thinly slice. In a large bowl, combine roasted beets, blood orange wedges, sliced onion, and pomegranate seeds.
- Pour dressing over salad ingredients and toss gently to coat. Add arugula to the bowl and mix gently.
- Divide salad onto plates and sprinkle with toasted almonds. Serve immediately and enjoy your Roasted Beet Salad With Blood Orange!
Notes
- Roast Beets Evenly: Cut the beets into uniform sizes to ensure they roast evenly. Wrapping them in aluminum foil while roasting can also help them cook more uniformly and retain moisture.
- Prepare in Advance: Roast the beets and prepare the dressing with pomegranate molasses a day ahead. This allows the flavors to meld and saves time on the day you plan to serve the salad.
