Ingredients

The following ingredients have 4 Servings
  • 4 medium beets ((4 to 6 ounces each))
  • 4 cups spring mix
  • ¼ cup red onion
  • ¼ cup fresh mint leaves
  • ⅓ Tbsp extra virgin olive oil
  • 1 Tbsp pomegranate molasses
  • 1 Tbsp lemon juice
  • 1 clove garlic ((crushed))
  • ¼ tsp sea salt
  • ⅛ freshly ground black pepper
  • ¼ cup feta cheese ((or goat cheese))
  • ¼ cup candied walnuts ((or plain toasted walnuts))

Instruction

  • Wash beetroots and scrub with a vegetable brush then dry with paper towels. Using a sharp knife, slice the tops and bottoms off of the beets then slice them in half. Next, slice each half into ¼" sections. Brush both sides with olive oil and arrange on a foil or parchment-lined baking sheet. Bake for 25 minutes in a 400-degrees F. oven then cool completely.
  • While the beets are baking, prepare the vinaigrette by whisking olive oil, pomegranate molasses, lemon juice, crushed garlic, salt, and black pepper until emulsified.
  • If using plain walnuts, toast for a few minutes in a hot skillet until fragrant. Optionally, you can use candied walnuts, pecans, or slivered almonds.
  • Add spring mix to a salad bowl, top with sliced red onion, mint leaves, and cooled roasted beets. Sprinkle the beetroot salad with crumbled or cubed feta cheese and nuts. Drizzle with the vinaigrette and serve immediately.