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!