Description
A vibrant and refreshing salad featuring earthy roasted beets, bright citrus segments, juicy pomegranate arils, creamy feta cheese, and crunchy toasted walnuts, all tossed in a zesty citrus vinaigrette.
Ingredients
- 3 medium red beets, trimmed and scrubbed
- 2 oranges (such as navel or blood orange), peeled and segmented
- 1 grapefruit, peeled and segmented
- 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 tablespoon fresh orange juice
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
- 2 cups mixed baby greens (optional)
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in foil and roast for 45-60 minutes until tender. Let cool, then peel and cut into wedges or slices.
- While beets roast, toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside to cool.
- In a small bowl, whisk together olive oil, lemon juice, orange juice, honey, salt, and pepper to make the vinaigrette.
- Arrange mixed greens (if using) on a serving platter. Top with roasted beets, citrus segments, pomegranate arils, feta cheese, and toasted walnuts.
- Drizzle the vinaigrette over the salad just before serving. Toss gently if desired, and serve immediately.
Notes
You can customize the seasonings to taste. For extra flavor, add a sprinkle of fresh mint or dill. Beets can be roasted a day ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Salad
- Cuisine: Mediterranean-inspired