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Roasted Beet Salad with Pecans and Pomegranate

Name: Roasted Beet Salad with Pecans and Pomegranate
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds beets (red and golden); Â½ cup toasted pecans; Â½ cup feta cheese, crumbled; Â½ cup pomegranate arils; Â¼ cup mint leaves, thinly sliced; Â½ cup olive oil; Â¼ cup white wine vinegar or rice vinegar; 1 tablespoon maple syrup; Â½ teaspoon salt; â ground black pepper

Add a pop of color to your table with a Roasted Beet Salad with Pecans and Pomegranates. This savory-sweet salad features a mix of red and golden beets with crunchy toasted pecans, fresh mint, pomegranate arils and a simple vinaigrette.

Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm

Ingredients

Salad:

2 pounds beets (red and golden)
½ cup toasted pecans
½ cup feta cheese, crumbled
½ cup pomegranate arils
¼ cup mint leaves, thinly sliced

Vinaigrette:

½ cup olive oil
¼ cup white wine vinegar or rice vinegar
1 tablespoon maple syrup
½ teaspoon salt
⅛ ground black pepper

Instructions

Preheat oven to 350 degrees. Wrap beets in aluminum foil and roast for 1 hour. Unwrap beets and let them cool completely.
In a large bowl, combine the pacans, feta, pomegranate arils and mint.
In a small bowl, whisk together all vinaigrette ingredients to combine.
Once the beets are cool, peel off the skin and slice.
Arrange the salad mixture and sliced beets on a serving platter. Pour desired amount of vinaigrette evenly over the salad before serving.