Description
A vibrant and refreshing salad combining earthy roasted beets, bright citrus segments, sweet pomegranate arils, creamy feta cheese, and crunchy toasted walnuts, all brought together with a simple citrus vinaigrette.
Ingredients
- 4 medium red beets, scrubbed and tops trimmed
- 2 navel oranges
- 1 ruby red grapefruit
- 1 cup pomegranate arils
- 4 ounces feta cheese, crumbled
- 1/2 cup walnuts, roughly chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Mixed salad greens (optional)
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil and roast until tender when pierced with a fork, about 45-60 minutes. Let cool, then peel and cut into wedges or slices.
- While beets cool, segment the oranges and grapefruit: cut off the top and bottom, then slice away the peel and pith. Working over a bowl, cut between the membranes to release the segments. Squeeze the remaining membranes to collect juice for the dressing.
- Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant (about 3-4 minutes). Set aside to cool.
- In a small bowl, whisk together 2 tablespoons of the reserved citrus juice, olive oil, lemon juice, honey, salt, and pepper to make the dressing.
- Arrange salad greens (if using) on a platter or individual plates. Top with roasted beets, citrus segments, pomegranate arils, crumbled feta, and toasted walnuts.
- Drizzle the dressing over the salad just before serving. Serve immediately.
Notes
You can customize the seasonings to taste. For a lighter version, omit the feta or substitute with goat cheese. To save time, use pre-cooked beets from the refrigerated section.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Main
- Cuisine: American