Description
A colourful Mediterranean salad combining earthy beetroot with juicy oranges, sweet-tart pomegranate seeds, creamy feta, crunchy toasted walnuts, and fresh parsley, mint, and dill, finished with a simple lemon honey dressing.
Ingredients
For the Salad
4 medium beetroot (about 500 g), cooked, peeled, and cut into wedges
2 large oranges, peeled and sliced into rounds or segments
1/2 cup (80 g) pomegranate seeds
1/2 cup (60 g) walnuts, toasted and roughly chopped
3/4 cup (110 g) crumbled feta cheese
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
1 tbsp fresh dill, chopped
For the Lemon Honey Dressing
3 tbsp extra-virgin olive oil
1 1/2 tbsp fresh lemon juice
1 tbsp fresh orange juice
1 tsp honey
1 tsp red wine vinegar
1/2 tsp Dijon mustard
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
For Garnishing
1 tsp orange zest
Extra fresh mint and dill
1 tbsp extra pomegranate seeds
Instructions
1. If using raw beetroot, wrap each beetroot loosely in foil and roast at 400°F (200°C) for 45–60 minutes, or until tender when pierced with a knife. Allow them to cool, then peel and cut into wedges. For a quicker preparation, use pre-cooked beetroot.
2. Place the walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let them cool before roughly chopping.
3. Cut away the peel and white pith from the oranges. Slice them into rounds or separate them into clean segments. Remove any visible seeds and set the prepared orange pieces aside.
4. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, orange juice, honey, red wine vinegar, Dijon mustard, oregano, salt, and black pepper until smooth and well combined.
5. Spread the beetroot wedges and orange slices across a large serving platter. Alternate the beetroot and oranges for a colourful presentation, or arrange them in separate sections if preferred.
6. Scatter the pomegranate seeds evenly over the beetroot and oranges.
7. Crumble the feta over the salad, leaving some slightly larger pieces visible.
8. Sprinkle the toasted walnuts evenly over the salad.
9. Scatter the chopped parsley, mint, and dill over the salad, distributing the herbs evenly.
10. Spoon the lemon honey dressing over the salad just before serving. Start with a light drizzle and add more according to taste.
11. Finish with fresh orange zest, extra pomegranate seeds, and a few additional mint and dill leaves.
12. Serve immediately or chill for 15–20 minutes before serving.
Notes
Allow roasted beetroot to cool before assembling the salad so it does not soften the other ingredients too much. Cut away the white orange pith for a cleaner appearance and more pleasant texture. Toast the walnuts for a few minutes in a dry skillet to bring out their natural aroma and crunch. Add the dressing just before serving to keep the salad fresh and prevent the ingredients from becoming overly soft. Use fresh mint, dill, and parsley for the brightest flavour. Do not overdress the salad; start with a light drizzle and add more if needed. Pre-cooked beetroot can be used to significantly reduce preparation time. Make sure it is well drained before adding it to the salad. Blood oranges, mandarins, or a combination of citrus fruits can be used instead of regular oranges. Goat cheese makes a delicious alternative to feta. To make the salad more filling, add chickpeas, quinoa, grilled chicken, or another favourite protein. Toasted pecans can be substituted for walnuts. Prepare the beetroot, oranges, walnuts, dressing, and herbs ahead of time, then assemble and dress shortly before serving. Store leftovers in an airtight container in the refrigerator. Keep any remaining dressing separate when possible and add it just before serving. Serve as a side dish with grilled chicken, roasted fish, baked salmon, or Mediterranean-style vegetables. The salad also works beautifully for holiday meals, brunches, family dinners, and festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean