Step 1

Preheat the oven to 400 degrees. In a small pan (lined with foil for easier cleanup) place scrubbed beets with their tops trimmed, and drizzle about a tablespoon of olive oil and sprinkle ½ tsp salt over and make sure they’re coated well. Pour ¼ c water in the pan, cover it with foil and place in the oven to roast for about 45-50 minutes. Remove and allow to cool.

Step 2

In a pan lined with foil, place the scrubbed beets with their tops trimmed, and drizzle with 1 Tbsp. oil and 1/2 tsp salt. Coat well.

Step 3

Pour 1/4 cup water into the pan. Cover with foil and roast in the oven for about 45 minutes until fork tender. Allow to cool.

Step 4

In a small saucepan, combine 2 Tbsp. pomegranate seeds, 2 Tbsp. white sugar and the juice of half a lemon. Stir and simmer over low heat until a thick, syrup-like consistency forms. Remove from heat and strain out pomegranate seeds.

Step 5

Whisk in the juice from half a blood orange (1/along with 2 Tbsp. olive oil and 1 Tbsp. white wine vinegar. Salt to taste.

Step 6

Cut the tops off of the cooled beets and peel under cool running water. Slice into thin wedges.

Step 7

Peel the remaining oranges and slice into wedges.

Step 8

Cut the onion in half and slice thinly.

Step 9

In a large bowl, combine the beets, oranges, onion, remaining pomegranate seeds and toss with dressing. Add arugula and mix to evenly coat the greens. Serve with toasted almonds.