4 medium beets, greens cut off and reserved for another use
3 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup water
1 medium red onion, thinly sliced
3 navel oranges, peeled and sectioned
1 cup pomegranate seeds
1 tablespoon unsalted butter
3/4 cup plus 2 tablespoons olive oil
1 large red onion, finely diced
1 teaspoon sugar
1 teaspoon kosher salt
1/2 cup sherry vinegar
1/4 teaspoon black pepper
8 cups mixed greens
Preheat oven to 450°F.
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 40 minutes. Cool. Peel beets and cut into 1/3-inch-thick wedges.
In a large skillet, over medium heat, heat the butter and 2 tablespoons of the oil. Add the onion, sugar, and 1/2 teaspoon of the salt. Cook, stirring occasionally, for 25 minutes. Add the vinegar. Cook, stirring, for 1 minute. Add the remaining oil, 1/4 teaspoon of the salt, and the pepper. Transfer half the mixture to a blender and puree, then return to skillet and combine. Set aside to cool.
To assemble the salad, season the mixed greens with salt and pepper. Add half the vinaigrette and toss well, adding more vinaigrette as needed. Place a heaping mound of greens on each of 8 plates. Position beets and orange slices alternately around the plate and scatter with pomegranate seeds. Serve immediately.
Serves 8.
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