The vibrant and nutrient-dense beet & pomegranate salad is a delicious staple among healthy salad recipes, particularly in the winter months. This refreshing salad idea combines the earthy sweetness of roasted beets and the tart pop of pomegranate arils, making it a perfect example of vibrant salad combinations. With its gluten-free and vegan nature, this dish caters to various dietary requirements, offering a unique and flavorful addition to any meal.
Ingredients
Scale:
4 medium beets, scr믭 and trimmed
2 tablespoons olive oil
Salt and pepper, to taste
1 cup baby arugula
1/2 cup baby spinach
1/4 cup thinly sliced red onion
1/2 cup pomegranate arils
1/4 cup chopped walnuts
1/4 cup crumbled vegan feta cheese (optional)
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Salt and pepper, to taste
Instructions
Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil after brushing them with olive oil and seasoning with salt and pepper. Place them on a baking sheet and roast for 45-60 minutes, or until they are fork-tender.
While the beets are roasting, rinse and dry the arugula and spinach. Combine them in a large salad bowl with the sliced red onion.
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, and maple syrup. Season with salt and pepper to your liking.
Once the beets are cool enough to handle, use a paper towel to gently rub off the skins. Slice the beets into thin wedges or rounds.
Arrange the roasted beets over the salad base. Scatter the pomegranate arils, walnuts, and vegan feta cheese on top.
Drizzle the tangy vinaigrette over the salad just before serving. Toss gently to combine the ingredients thoroughly.
