Description
A vibrant winter salad layering sweet roasted beets with bright citrus segments, jewel-like pomegranate arils, creamy feta, and crunchy toasted walnuts over peppery greens, finished with a honey-citrus vinaigrette.
Ingredients
- 3 medium red beets, scrubbed and trimmed
- 2 oranges (plus 1 additional for juice)
- 1 grapefruit
- 5 ounces baby arugula or mixed greens
- 1/2 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 50 to 60 minutes, until a knife slides in easily. Cool slightly, then rub off the skins with a paper towel and slice into wedges.
- While the beets roast, supreme the oranges and grapefruit: cut away the peel and pith, then slice between the membranes to release clean segments. Squeeze the leftover membranes into a small bowl to collect 3 tablespoons of juice.
- Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Transfer to a plate to cool.
- Whisk the collected citrus juice with the olive oil, honey, red wine vinegar, and Dijon mustard until emulsified; season with salt and pepper.
- Arrange the greens on a platter. Scatter the beet wedges and citrus segments over the top, then sprinkle with pomegranate arils, feta, and toasted walnuts. Drizzle with the vinaigrette just before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American