Description
A vibrant winter salad featuring roasted beets, fresh citrus segments, juicy pomegranate arils, creamy feta cheese, and crunchy toasted walnuts, all tossed in a zesty citrus vinaigrette.
Ingredients
- 4 medium red beets, scrubbed
- 2 navel oranges
- 1 grapefruit
- 1/2 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 1/3 cup walnuts, roughly chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
- 2 cups mixed greens (optional)
Instructions
- Preheat oven to 400°F (200°C). Wrap beets individually in foil and roast for 45-60 minutes until tender. Let cool, then peel and cut into wedges.
- While beets roast, toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside.
- Segment the oranges and grapefruit: cut off top and bottom, remove peel and pith, then cut between membranes to release segments. Squeeze leftover membranes for juice.
- In a small bowl, whisk together olive oil, lemon juice, honey, 1 tablespoon reserved citrus juice, salt, and pepper to make vinaigrette.
- Arrange beet wedges on a platter or in a bowl. Top with citrus segments, pomegranate arils, feta cheese, and toasted walnuts.
- Drizzle vinaigrette over salad. Serve immediately, optionally over mixed greens.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Salad
- Cuisine: Mediterranean