Winter Beet and Pomegranate Salad


4 to 6 beets (red beets, or use a mixture of red and golden beets to add more color)
1 pomegranate
¾ c. crumbled Greek Feta (try our Chaeban feta from our refrigerated foods in-store!)
¼ c. Robust Green Extra Virgin Olive Oil
2 tsp. Spice Works Greek Salad Mix, Salt Cellar Oregano Spice Blend, or oregano
2 Tbsp. Honeybell Oregano White Balsamic (or try Pomegranate Balsamic)
pinch of sea salt, if desired
freshly ground black pepper 
serve on a bed of leafy greens if desired

In a large pot of water boil the beets 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 berries from the pomegranate and add to the cooled, cut beets. Add remaining ingredients to the beets, toss to completely mix and serve.  


When boiling any root vegetables, such as beets, start them off in a pot of cold water or the outside will cook faster than the inside.

You can add optional items such as walnuts, leafy greens, or a fresh squeeze of orange juice. 

This is a great salad to make ahead of time, perfect for entertaining and holiday meals. Please remember that if you are making the salad ahead of time, do not add leafy greens until you are ready to serve.

You May Also Like

Cranberry Pear Coleslaw
Cranberry Pear Coleslaw
Absolutely terrific on a burger or a hot dog. Crunchy and yummy! Let it sit for a week or two before eating to let all the flavours blend together wel
Read More
Red Cabbage Slaw
Red Cabbage Slaw
This slaw is really just a template for your imagination - go nuts! Well, add nuts anyway. :) Features our Butter and Lime Olive Oils, as well as the
Read More
Cucumber, Tomato and Avocado Salad
Cucumber, Tomato and Avocado Salad
Healthy, easy and everyone wants more. The best kind of salad. Features our Extra Virgin Olive Oil and our Sicilian Lemon White Balsamic.
Read More
Print Friendly and PDF