Description
A vibrant winter salad featuring roasted ruby beets, fresh citrus segments, pomegranate arils, creamy feta, and toasted walnuts, all tossed in a zesty citrus vinaigrette.
Ingredients
- 4 medium ruby beets, trimmed and scrubbed
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 1 large orange, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1/2 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, toasted
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Toss beets with 1 tablespoon olive oil, salt, and pepper. Wrap in foil and roast for 45-50 minutes until tender. Let cool, then peel and slice into wedges.
- In a small bowl, whisk together remaining 1 tablespoon olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
- Arrange beet wedges on a platter. Top with orange and grapefruit segments, pomegranate arils, feta, and toasted walnuts. Drizzle with vinaigrette and garnish with parsley before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: American