Description
A vibrant, sweet, and tangy salad featuring earthy roasted beets, fresh citrus segments, creamy feta, and a bright honey-orange vinaigrette.
Ingredients
Scale
For the Crust:
- 4 medium 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
- 4 cups mixed greens (e.g., arugula, spinach)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts, toasted
- For the vinaigrette: 1/4 cup fresh orange juice
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/3 cup olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss beets with 1 tablespoon olive oil, salt, and pepper. Wrap individually in foil and roast for 45-60 minutes until tender. Let cool, peel, and slice into wedges.
- In a small bowl, whisk together orange juice, honey, vinegar, and remaining olive oil until emulsified. Season with salt and pepper.
- Arrange mixed greens on a platter. Top with roasted beet wedges, citrus segments, feta crumbles, and toasted walnuts.
- Drizzle the honey-orange vinaigrette over the salad just before serving. Toss gently if desired.
Notes
You can customize the seasonings to taste.