Description
A vibrant and refreshing salad featuring earthy roasted beets, bright citrus segments, sweet pomegranate arils, creamy feta, and crunchy toasted walnuts.
Ingredients
- 4 medium red beets, scrubbed
- 2 oranges
- 1 grapefruit
- 1/2 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 1/3 cup walnut halves, toasted
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and black pepper to taste
- Mixed salad greens (optional)
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in foil and roast for 45–60 minutes until fork-tender. Let cool, then peel and slice into wedges.
- While beets roast, supreme the oranges and grapefruit: cut off top and bottom, remove peel and pith, then cut segments from membranes. Squeeze remaining juice into a small bowl.
- For the dressing, whisk together 2 tablespoons reserved citrus juice, olive oil, balsamic vinegar, honey, salt, and pepper.
- Arrange salad greens (if using) on a platter. Top with beet wedges, citrus segments, pomegranate arils, toasted walnuts, and crumbled feta.
- Drizzle dressing over salad and serve immediately.
Notes
You can customize the seasonings to taste. For a vegan version, omit feta or use a plant-based alternative. Toasting the walnuts enhances their flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Salad
- Cuisine: American