Description
This vibrant salad combines sweet roasted beets, bright citrus segments, juicy pomegranate arils, creamy feta, and crunchy toasted walnuts, all tossed in a zesty citrus vinaigrette. It’s a colorful and refreshing dish perfect for any season.
Ingredients
- 4 medium red beets, trimmed and scrubbed
- 2 tablespoons olive oil, plus extra for drizzling
- 2 navel oranges or 1 large grapefruit
- 1/2 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 1/3 cup walnut halves, toasted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Fresh mint or parsley leaves for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Place beets on a large sheet of aluminum foil, drizzle with olive oil, and wrap tightly. Roast for 45-60 minutes or until tender when pierced with a knife. Let cool slightly, then peel and slice into wedges or rounds.
- While beets roast, segment the citrus: cut off the top and bottom of each orange (or grapefruit), then slice off the peel and pith. Hold the fruit over a bowl and cut along the membranes to release the segments. Squeeze any remaining juice into the bowl.
- In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, honey, Dijon mustard, salt, and pepper. Set aside.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Remove from heat and let cool.
- On a large serving platter, arrange the roasted beet slices and citrus segments. Scatter pomegranate arils and toasted walnuts over the top. Drizzle with the vinaigrette.
- Finish by crumbling feta cheese over the salad and garnish with fresh mint or parsley if desired. Serve immediately or chill for up to 30 minutes before serving.
Notes
You can customize the seasonings to taste. For a sweeter dressing, add more honey. Try substituting goat cheese for feta or adding baby arugula for extra greens.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Salad
- Cuisine: Mediterranean