Description
Enjoy this vibrant Ruby Beet & Citrus Salad, topped with pomegranate seeds, feta cheese, and toasted walnuts for a delightful and healthy dish.
Ingredients
Scale
- 2 medium-sized ruby beets
- 1 grapefruit
- 1 orange
- 1 cup pomegranate seeds
- 1/2 cup feta cheese, crumbled
- 1/2 cup walnuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap each beet in aluminum foil and roast for about 45-60 minutes until tender.
- Once cooled, peel and slice the beets into wedges.
- Peel and section the grapefruit and orange.
- In a large bowl, combine the beet wedges, citrus segments, pomegranate seeds, and feta cheese.
- For the dressing, whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl.
- Drizzle the dressing over the salad and gently toss to combine.
- Top with toasted walnuts before serving.
Notes
- For added flavor, you can marinate the beets in the dressing for a few hours before serving.
- This salad is best served fresh but can be stored in the refrigerator for a day.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: salad
- Method: roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg