Name: Ruby Beet & Citrus Salad with Pomegranate, Feta & Toasted Walnuts
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Mediterranean-inspired
Ingredients: 4 medium red beets, scrubbed and tops trimmed; 2 large oranges (such as navel or blood orange); 1 large grapefruit; 1/2 cup pomegranate arils; 1/2 cup crumbled feta cheese; 1/3 cup walnut halves, toasted and roughly chopped; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh orange juice; 1 tablespoon fresh lemon juice; 1 teaspoon honey or maple syrup; 1/2 teaspoon Dijon mustard; Salt and freshly ground black pepper to taste; 2 cups mixed greens or arugula (optional)

Description

A vibrant and refreshing winter salad featuring earthy roasted beets, bright citrus segments, juicy pomegranate arils, creamy feta cheese, and crunchy toasted walnuts, all dressed in a zesty citrus vinaigrette.

Ingredients

4 medium red beets, scrubbed and tops trimmed
2 large oranges (such as navel or blood orange)
1 large grapefruit
1/2 cup pomegranate arils
1/2 cup crumbled feta cheese
1/3 cup walnut halves, toasted and roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon honey or maple syrup
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste
2 cups mixed greens or arugula (optional)

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Instructions

Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil and roast for 45-60 minutes until fork-tender. Allow to cool, then peel and cut into wedges or slices.
Meanwhile, using a sharp knife, cut off the top and bottom of the oranges and grapefruit. Stand each fruit on a cut end and slice off the peel and white pith. Cut between the membranes to release segments into a bowl. Squeeze the remaining membranes to extract juice for the dressing.
In a small bowl, whisk together 2 tablespoons of the reserved citrus juice, olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
On a large platter or individual plates, arrange the beet wedges, citrus segments, and greens (if using). Sprinkle with pomegranate arils, feta cheese, and toasted walnuts.
Drizzle the vinaigrette over the salad just before serving. Toss gently, if desired, and serve immediately.

Notes

You can customize the seasonings to taste. For a vegan version, omit the feta or use a plant-based alternative. To save time, use pre-cooked beets from the refrigerated section.

Prep Time: 15 minutes
Cook Time: 45 minutes
Method: Salad
Cuisine: Mediterranean-inspired