Ruby Beet & Citrus Salad with Pomegranate & Toasted Walnuts
Ingredients
4 medium beets, roasted, peeled, and sliced
2 oranges, peeled and cut into segments
1 grapefruit, peeled and cut into segments
4 cups mixed salad greens or arugula
½ cup pomegranate seeds
½ cup toasted walnuts, roughly chopped
¼ cup crumbled feta or goat cheese (optional)
2 tbsp chopped fresh mint or parsley
Citrus Vinaigrette
3 tbsp extra virgin olive oil
2 tbsp fresh orange juice
1 tbsp fresh lemon juice
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste
Instructions
Roast the beets at 400°F (200°C) for 45–60 minutes, or until fork-tender. Let cool, then peel and slice.
In a small bowl, whisk together the olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
Arrange the mixed greens on a large serving platter.
Top with the sliced beets, orange segments, grapefruit segments, pomegranate seeds, and toasted walnuts.
Sprinkle with feta or goat cheese, if using, and garnish with the fresh mint or parsley.
Drizzle the citrus vinaigrette over the salad just before serving and toss gently if desired.
Serving Suggestions
This vibrant salad pairs beautifully with grilled chicken, salmon, or roasted turkey, and also makes an elegant vegetarian lunch with crusty bread.
Prep Time: 20 minutes
Cook Time: 45–60 minutes (for roasting beets)
Total Time: About 1 hour 15 minutes
Servings: 4–6
