This vibrant pomegranate and beet salad features earthy roasted beets paired with sweet pomegranate seeds, creating a deliciously colorful dish. It’s perfect as a side salad or a light lunch, topped with creamy feta for added flavor.
Ingredients
- 2 medium beets, roasted and diced
- 1 cup pomegranate seeds
- 4 cups mixed greens (such as arugula or spinach)
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts or pecans, toasted
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
1. Preheat your oven to 400 degrees Fahrenheit. Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender. Let them cool, then peel and dice.
2. In a large salad bowl, combine the diced beets, pomegranate seeds, mixed greens, feta cheese, and toasted nuts.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
5. Serve immediately and enjoy the delightful flavors and textures of this pomegranate and beet salad!
Aprile's Kitchen 