Beet and Pomegranate Salad
Beet and Pomegranate Salad
Ingredients
- 4 to 6 beets (use a mixture of red and golden beets to add more color)
- 1 pomegranate
¾ cup crumbled feta
- ¼ cup Fustini's Robust SELECT olive oil
1 teaspoon dried oregano
- 2 tablespoons Fustini's Citrus Oregano or Pomegranate balsamic
- pinch of sea salt
- freshly ground black pepper
- You can add optional items such as walnuts, leafy greens, or a fresh squeeze of orange juice.
Directions
- In a large pot of water add the beets and bring to a boil until a knife pierces a beet easily. Allow the beets to cool and then slide the skin off under running cold tap water (should come off easily).
Cut the beets into 1-2 inch wedges and place them in a large salad bowl. Remove all arils (edible seeds) from the pomegranate and add to the cooled, cut beets. Add remaining ingredients to the beets, toss to completely mix and serve.
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