Description
A vibrant and refreshing salad combining sweet roasted beets, juicy oranges, tart pomegranate seeds, creamy feta, and crunchy walnuts, all tossed in a zesty citrus vinaigrette.
Ingredients
Scale
For the Crust:
- 3 medium beets, peeled and cubed
- 2 large oranges, peeled and segmented
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, toasted
- 4 cups mixed salad greens
- 1/4 cup olive oil
- 2 tablespoons orange juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cubed beets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender. Let cool.
- In a small bowl, whisk together remaining olive oil, orange juice, red wine vinegar, honey, salt, and pepper to make the vinaigrette.
- In a large salad bowl, combine mixed greens, roasted beets, orange segments, pomegranate seeds, feta, and toasted walnuts. Drizzle with vinaigrette and toss gently to combine. Serve immediately.
Notes
You can customize the seasonings to taste.