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Roasted Beetroot & Citrus Salad
This gorgeous salad is full of complex flavours. The roasted beets have a tender bite and add a mildly sweet flavour. The bright, tangy citrus fruits, zesty vinaigrette, and lightly caramelized leeks help to balance the earthiness of the beets, while the pomegranate seeds, pistachios, and creamy tofu "feta" really elevate the salad.Servings
Total
1 hr + 20 minPrep
20 minCook
1 hrContains
soy
Swap out
tree nut
Free from
peanut
sesame
gluten
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After trying the recipe, we now like to use the ‚feta‘ as a spread for bread. It’s much better than cream cheese or similar products from the supermarket.
I' made this salad 3 times in the last 2 weeks, once for Christmas, and it was an absolute hit every time! Once I made the feta, twice I used store bought and both worked great.
I reduced the amount of grapefruit as I'm not a fan, but it's great in the dressing!
This salad was delicious. It was perfectly balanced and it had a variety of textures. The little bit of leftovers kept well in the fridge, and I ate it the next day on a bed of spinach. I will make this again.
Nice recipe
My dish didn't turn out as beautiful looking as yours. The graoe fruit and orange couldn't hold the shape. it just became messy looking.
But it tasted very well.
For sure, I will be making it again.
Seriously the best beet dish/salad I’ve ever had in my life! So full of flavors. Perfect holiday addition! I used store bought vegan feta cause I had it on hand. Did not have leeks so I subbed purple onion and it was perfect. Can’t believe I happened to have everything on hand, including homegrown sprouts.
Absolutely delicious. Already planning to make it again for company. 👌🏼