Pomegranate, Beet and Blood Orange Salad

This is a pretty fall salad that tastes as good as it looks with a good balance of sweet and tangy flavours and textural contrast provided by the pomegranate arils.

There were no blood oranges to be found so I used navel and rather than tossing all of the ingredients with the pomegranate molasses-orange juice dressing and turning everything pink, I drizzled the dressing on each salad portion. I’m not a huge fan of raw onion so used only about 1/3; it added flavour without overwhelming the other ingredients.

As some of the Epicurious reviewers have noted, this would be wonderful served on arugula.