Winter Beet and Pomegranate Salad with Balsamic Citrus Dressing

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THE RECIPE

Winter Beet and Pomegranate Salad with Balsamic Citrus Dressing

INGREDIENTS

• 6 medium 2 pound beets

• 6 cups baby arugula, rinsed and spun dry

• 1/2 cup feta cheese, crumbled

• 1/2 cup candied walnuts (optional)

• arils from 1 pomegranate

• drizzle of balsamic glaze

• 1 small red onion, thinly sliced

BALSAMIC CITRUS DRESSING

• 1/3 cup olive oil

• 1/4 cup balsamic vinegar

• 1 tablespoon fig preserves

• 2 teaspoons orange zest + 2 tablespoons freshly squeezed orange juice

• salt and pepper to taste

INSTRUCTIONS

1. Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beat tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins and slice into halves and then wedges.

2. Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta, walnuts, arils, onion

3. For the Dressing: In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.