Sometimes you just need a super simplistic salad to let the ingredients do all the talking. For this salad I’m only dressing it with olive oil and salt/pepper. The acidity from the pomelo meets the earthy sweetness from the beets and the tangy creaminess from the feta. Mix that all together, and you’re looking at an amazing flavor combination! Serve this as an appetizer salad at your next dinner party or date night, let the ingredients shine and take all the credit for it.
Pomelo & Beet Salad
Simple, sweet, savory and so elegant.
- February 14, 2021
- 2-3
- 1 hr 15 min
- Print this
Ingredients
- 1 Beet
- 1 Turnip
- 1/2 Pomelo
- Arugula
- Olive oil
- Crumbled Feta
- Squeeze of lemon
- Salt and pepper
- Dried mint
Directions
- Step 1
- Peel and cube the beet and turnip, toss with olive oil, salt and pepper. Roast at 375 degrees for 1 hour, they should be tender but still have a little bite.
- Step 2
- Peel and segment half of a pomelo and set aside in a bowl. Add olive oil (about 3 tbsp, enough to coat the pomelo lightly), salt, pepper and a squeeze of lemon.
- Step 3
- In a medium sized bowl, add a couple handfuls of arugula. Top with the pomelo/ pomelo juices, feta, warm beets/turnips, dried mint. Add finishing salt and pepper to taste. Lightly shift the salad until everything is evenly distributed, no need to fully toss. Enjoy immediately.
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