CookingLight diet CookingLight diet
Becky Luigart-Stayner
6 servings

The colorful trio of beets, oranges, and red onion represents the three wise men from the nativity story. Section the oranges, cut the beets and onions, and make the vinaigrette ahead of time (store them in separate containers so the colors don't bleed). Assemble up to an hour before serving. This recipe originally called for pomegranate juice (obtained by meticulously smashing pomegranate seeds and straining the juice) and fresh beets. We found most any fruit juice will work, however, and canned beets are fine, too.

How to Make It

Step 1

Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1 1/2 tablespoons juice. Discard membranes.

Step 2

Cut beets into wedges.

Step 3

Combine reserved 1 1/2 tablespoons juice, vinegar, oil, salt, and pepper in a medium bowl; stir well with a whisk.

Step 4

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.

Step 5

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.

You May Like

Ratings & Reviews