Description
A vibrant and refreshing salad featuring earthy roasted beets, bright citrus segments, sweet pomegranate arils, creamy feta, and crunchy toasted walnuts, all drizzled with a tangy citrus vinaigrette.
Ingredients
- 4 medium beets, scrubbed and trimmed
- 2 oranges
- 1 grapefruit
- 1/2 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 1/2 cup walnut halves, toasted and roughly chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 2 cups mixed salad greens (optional)
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil. Roast for 45-60 minutes until tender when pierced with a fork. Let cool, then peel and slice into wedges.
- While beets roast, supreme the oranges and grapefruit: cut off the top and bottom, then slice off the peel and pith. Cut between the membranes to release segments into a bowl. Squeeze the remaining membranes over the bowl to collect juice.
- For the vinaigrette: whisk together 3 tablespoons reserved citrus juice, olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- In a large serving bowl, combine roasted beet wedges, citrus segments, pomegranate arils, and toasted walnuts. Gently toss with the vinaigrette.
- Top with crumbled feta cheese and serve immediately over mixed greens if desired.
Notes
You can customize the seasonings to taste. For extra flavor, add fresh mint or basil leaves. To save time, use pre-cooked beets.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Salad
- Cuisine: American