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3 medium beets
3 oranges
1/2 cup pomegranate seeds
2 tbsp orange juice
1 tbsp canola oil
1 tbsp white balsamic vinegar
1/8 tsp salt
ROAST 3 medium beets. Then peel and cut into 1/4-in. slices.
CUT tops and bottoms off 3 oranges, then carefully cut off remaining peel.
SLICE oranges into 1/4-in. rounds. Arrange on a platter.
SPRINKLE with 1/2 cup pomegranate seeds.
WHISK 2 tbsp orange juice with 1 tbsp each canola oil and white balsamic vinegar and 1/8 tsp salt in a small bowl. Drizzle over salad.