Tuesday, February 19, 2008

Sanguine Salad (Roasted Beets, Blood Oranges, and Pomegranate)

I made this last week as part of dinner for Valentine’s Day because, although it is red, it is comprised of a variety of components that are all a deep, bloody shade of red – perfect for a dinner made by someone who hates Valentine’s Day!
This salad is stunning for the senses: visually, it’s an arresting amalgamation of the deep reddish-pink of roasted beets, the juicy maroon of blood oranges, and the radiant ruby of the pomegranate seeds; on your tastebuds, the combination of earthy, sweet, tangy, tart, and acidic works wonderfully. It’s a dish with looks that could kill and a taste that thrills the palate – an awesome combination for Valentine’s Day or any day of the year.

Sanguine Salad
(Roasted Beets, Blood Oranges, Pomegranate)

(serves 4)

2 medium beets
3 blood oranges
½ cup pomegranate seeds
½ small red onion
1 tablespoon balsamic vinegar
1 tablespoon pomegranate molasses
3 tablespoons high-quality extra virgin olive oil
1/8 teaspoon salt
Freshly ground black pepper


Heat an oven to 450° F. Wash the beets and trim the ends. Place them on a large piece of foil that has been folded over (so that it has double thickness). Drizzle the beets with the olive oil and sprinkle them with salt and pepper. Fold the foil over to fully enclose the beets. Place the foil-wrapped beets on a baking sheet and roast until tender (a knife should pierce them easily), about 60-80 minutes. Let the beets cool, then peel them and slice them into ¼” thick rounds. (You can prepare the beets up to 2 days ahead and refrigerate them; bring them to room temperature before serving.)

Cut a slice about ½” thick off the top and bottom of each orange. Hold your knife at a 45-degree angle and cut 1” strips downwards along the orange, turning the knife with the curve of the orange. After you have cut off all of the peel, carefully go over the orange to remove any pith that remains. Cut the orange into ½” thick slices, being careful to not break the slices into sections. (You can prepare the oranges a few hours ahead and refrigerate them; bring them to room temperature before serving.)

Before serving, cut the onion into very thin rings. Whisk together the balsamic vinegar, pomegranate molasses, olive oil, and salt in a small bowl; you will have a thick dressing.

To assemble: place a few beet slices on each plate (preferably one that is white). Stagger a few orange slices among the beets, then top with a few onion slices. Sprinkle 2 tablespoons of pomegranate seeds on each plate. Drizzle the dressing on top, then finish with a few grinds of coarsely ground black pepper.


malini said...

Looks delicious and I can almost taste it. I will certainly make this.

LisaRene said...

Beautiful, sure to be delicious and refreshing. I would never wear white while eating this salad :)

Meghan said...

This is so bright and overwhelmingly beautiful! The colors.... its such a nice thing to have in the middle of winter....

Even though I dread beets (which are 1 of two things I refuse to eat).... the color might make me want to try them.... just one more time.

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