Description
A vibrant, earthy salad featuring roasted beets, bright citrus segments, juicy pomegranate arils, creamy feta cheese, and crunchy toasted walnuts. Perfect as a starter or a light meal.
Ingredients
Scale
For the Crust:
- 4 medium red beets, scrubbed
- 2 oranges (navel or blood orange)
- 1 grapefruit
- 1/2 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 1/3 cup walnuts, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 2 cups mixed salad greens (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes until tender. Cool, then peel and slice into wedges.
- While beets roast, segment the oranges and grapefruit: cut off top and bottom, remove peel and pith, then cut between membranes to release segments. Reserve juice.
- Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside.
- Make dressing: whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, pepper, and 2 tablespoons of reserved citrus juice.
- Arrange beet wedges on a platter or bowl. Top with citrus segments, pomegranate arils, feta, and walnuts. Drizzle with dressing and serve immediately.
- For a greener salad, place a bed of mixed greens first, then layer beets and toppings.
Notes
You can customize the seasonings to taste. For a vegan version, omit feta and use maple syrup instead of honey.