Description
A vibrant and refreshing winter salad featuring roasted beets, juicy citrus segments, crunchy pomegranate arils, creamy feta cheese, and toasted walnuts, all tossed in a zesty citrus vinaigrette.
Ingredients
Scale
For the Crust:
- 4 medium red beets, scrubbed
- 2 large oranges (navel or blood orange)
- 1 large grapefruit
- 1/2 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 1/3 cup walnut halves, toasted
- 3 cups mixed salad greens (e.g., arugula and spinach)
- For the vinaigrette: 3 tbsp extra virgin olive oil
- 2 tbsp fresh orange juice
- 1 tbsp fresh lemon juice
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 45-60 minutes until fork-tender. Let cool, then peel and slice into wedges or rounds.
- While beets cool, segment the oranges and grapefruit: cut off top and bottom, then slice off peel and pith. Working over a bowl, cut between the membranes to release segments. Squeeze remaining membranes to collect juice for vinaigrette.
- In a small bowl, whisk together olive oil, 2 tbsp orange juice, lemon juice, honey, Dijon, salt, and pepper to make the vinaigrette.
- Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently.
- On a large platter or in a bowl, arrange salad greens. Top with roasted beet slices, citrus segments, pomegranate arils, and toasted walnuts.
- Drizzle with vinaigrette and sprinkle crumbled feta over the top. Serve immediately.
Notes
You can customize the seasonings to taste. For extra color, use a mix of red and golden beets. Walnuts can be replaced with pecans or almonds.