Roasted Beet Pomegranate Salad with Feta Cheese Dressing
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes
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- 1 tbsp cooking oil
- 1 cup canned or fresh red beets, chopped
- Salt & pepper, to taste
- 6 cups baby arugula
- 4 tbsp Toby’s Feta Cheese Dressing & Dip
- 2 tbsp goat cheese crumble
- ¼ cup pomegranate seeds
- ¼ cup toasted walnuts, chopped
Gather all ingredients. Preheat a skillet to medium high heat and add cooking oil. Toss in beets and salt & pepper. Cook, stirring frequently, for 10 minutes then remove from heat and set aside.
In a large serving bowl, add baby arugula and top with roasted beets and Toby’s Feta Cheese Dressing & Dip. Finish with goat cheese, pomegranate seeds, and walnuts.
Toss when ready to serve. Enjoy!