For the rainbow beet salad: Preheat oven to 400°F.
Drizzle the red and golden beets with the olive oil and season with salt and pepper. Wrap the beets in aluminum foil to cover; bake for about 1 hour or until fork-tender.
Remove the foil from the beets and set aside to cool. When cool enough to handle, peel the skins from the beets and cut them into 2" quarters.
For the blueberry-balsamic vinaigrette: Meanwhile, in a small bowl, combine the POM Wonderful 100% Pomegranate Juice and balsamic vinegar. Gradually whisk in the olive oil until well-blended and smooth; add salt to taste. Set aside.
To assemble the salad, toss the arugula, beets, red onion, POM Wonderful Pomegranate Arils, and feta cheese in a large bowl. Divide between two bowls and serve with the blueberry-balsamic vinaigrette.
Ingredients
Rainbow beet salad:
2 red beets
2 golden beets
¼ cup extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups arugula
¼ red onion, thinly sliced
¼ cup POM Wonderful Pomegranate Arils
2 tablespoons crumbled feta cheese
Blueberry-balsamic vinaigrette:
½ cup POM Wonderful Pomegranate Blueberry 100% Juice
