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Salad
Mediterranean
4
15 minutes
30 minutes
4 baby gold beets, peeled and cubed
1/2 cup pomegranate arils
1/4 cup crumbled feta cheese
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
Salt and freshly cracked black pepper, to taste
Fresh microgreens, for garnish (optional)
Place the cubed baby gold beets in a medium saucepan, cover with water, and bring to a boil.
Reduce heat and simmer until tender, about 20-25 minutes. Drain and let cool.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper.
In a large bowl, combine the cooled beets, pomegranate arils, and feta cheese. Drizzle the dressing over the top and gently toss to coat.
Transfer the salad to a serving dish and garnish with microgreens, if desired.
Enjoy the salad chilled or at room temperature as a refreshing side dish.
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