Description
Ruby Beet & Citrus Salad with Pomegranate, Feta & Toasted Walnuts is a colourful, fresh and vibrant salad that brings together sweet beetroot, juicy citrus, tart pomegranate, creamy feta and crunchy toasted walnuts. Finished with a bright citrus dressing, this easy salad is full of contrasting textures and fresh Mediterranean-inspired flavours.
Ingredients
2 medium cooked beets, cubed or sliced
2 small oranges or clementines, peeled and separated into wedges
1/2 cup pomegranate seeds
1/3 cup walnuts, chopped and toasted
1/4 cup crumbled feta cheese
3 cups fresh arugula or mixed greens
2 tablespoons fresh parsley or mint, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon balsamic vinegar
Salt and black pepper, to taste
Instructions
Place the chopped walnuts in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until they become fragrant and lightly golden.
Transfer the toasted walnuts to a plate and allow them to cool while you prepare the rest of the salad.
In a small bowl, whisk together the extra-virgin olive oil, fresh orange juice, lemon juice, honey, Dijon mustard and balsamic vinegar.
Season with salt and black pepper, then whisk until the dressing is smooth and well combined.
Arrange the fresh arugula or mixed greens across a large serving platter.
Add the cooked beetroot and arrange the orange or clementine wedges over the greens.
Scatter the pomegranate seeds, toasted walnuts and crumbled feta evenly over the salad.
Finish with the chopped fresh parsley or mint.
Drizzle the citrus dressing evenly over the salad just before serving.
Gently toss the salad if desired, taking care not to break up the beetroot or orange segments.
Serve immediately while the walnuts are still crunchy and the greens are fresh.
Notes
Toast the walnuts carefully and stir frequently so they become fragrant without becoming too dark.
Using cooked beetroot keeps the preparation simple and makes the salad quick to assemble.
Add the citrus dressing just before serving so the greens stay fresh.
Handle the beetroot gently if you want the individual colours of the salad to remain distinct.
Add the walnuts shortly before serving to maintain their crunchy texture.
- Prep Time: 15 mins
- Cook Time: 3 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean