Beet & Pomegranate Salad
4 to 6 beets red and/or golden 1 pomegranate 3/4 cup crumbled Greek feta cheese 1/4 cup The Shoreline Vine Extra Virgin Olive Oil 2 tsp Oregano 2 Tbsp The Shoreline Vine Pomegranate Dark Balsamic Pinch of sea salt Fresh ground black pepper
In a large pot of water, boil the beets until a knife pierces the beet easily. Allow the beets to cool and then slide the skin off under running cold water. Cut the beets into 1 – 2 inch wedges and place them in a large salad bowl. Remove all berries from pomegranate and add to the cooled beets. Add remaining ingredients to. the beets and toss to completely mix and serve. Tips: When boiling beets, start them out in a pot of cold water so they cook evenly. Add walnuts, arugula, or fresh squeeze of orange juice.