Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1 1/2 tablespoons juice. Discard membranes.
Cut beets into wedges.
Combine reserved 1 1/2 tablespoons juice, vinegar, oil, salt, and pepper in a medium bowl; stir well with a whisk.
Divide beet wedges and orange sections evenly among 6 salad plates. Top each serving with 2 tablespoons onion slices. Drizzle with vinaigrette, and garnish with pomegranate seeds, if desired.
Note: To obtain pomegranate seeds, put on gloves and cut the pomegranate into quarters. Coax seeds out from the base with thumbs, being careful not to break seeds. Remove and discard white membrane. Reserve 1/3 cup seeds for garnish.
I made this recipe exactly according to directions. I did not find it to be outstanding. It was rather plain and lacked the WOW factor as mentioned by others. Since I was disappointed with it I decided to use it on top of arugula sprinkled with goat cheese. Made it much tastier and more appealing. I do not think I will make it again.
I have made this for Christmas every year since seeing it in the magazine. It is always a hit. To avoid having to do to much work with the oranges, I cut off the rind. This eliminates having to peel the membrane off. Then you just cut each section out. I do this over a bowl to save the juice.
I saw 5 stars and had to try it...wish I had actually read the reviews first...peeling membranes off the oranges is insane...I like another reviewers idea of canned oranges...or I would try clementines...leaving the thin membrane intact and using fresh squeezed orange juice for the vinegarette. I gave 4 stars b/c it is too time consuming.
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