Description
A vibrant and refreshing salad featuring earthy roasted beets, bright citrus segments, crunchy pomegranate arils, creamy feta cheese, and toasted walnuts, all drizzled with a tangy citrus vinaigrette.
Ingredients
- 4 medium red beets, scrubbed
- 2 large oranges (navel or blood orange, for color)
- 1 large grapefruit
- 1/2 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 1/2 cup walnut halves, toasted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh orange juice
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
- 2 cups mixed salad greens (optional, for base)
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 45-60 minutes, until tender when pierced with a fork. Let cool, then peel and cut into wedges or slices.
- While beets roast, prepare the citrus: using a sharp knife, cut off the top and bottom of the oranges and grapefruit. Stand each fruit upright and slice off the peel and white pith in strips. Working over a bowl, cut between the membranes to release segments. Squeeze the remaining membrane to extract juice; reserve 1 tablespoon for the dressing.
- Toast walnuts in a dry skillet over medium heat, shaking often, for 3-5 minutes until fragrant. Set aside to cool.
- In a small bowl, whisk together olive oil, balsamic vinegar, reserved orange juice, honey, salt, and pepper to make the vinaigrette.
- Arrange salad greens (if using) on a platter or in a bowl. Top with beet wedges, citrus segments, pomegranate arils, feta crumbles, and toasted walnuts.
- Drizzle with the vinaigrette just before serving. Gently toss or serve as is.
Notes
You can customize the seasonings to taste. For extra color, use a mix of red and golden beets. To save time, use pre-cooked vacuum-sealed beets.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Salad
- Cuisine: American