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.