08/09/2026
Absolutely love pomegranate season ❤️🍂 There’s something so beautiful about those ruby-red little seeds appearing in autumn recipes. This roasted beet, pomegranate & goat cheese salad is simple, seasonal, colorful and full of cozy fall flavors. ✨
Would you try this one this autumn? 🍁
🍂 Roasted Beet, Pomegranate & Goat Cheese Salad
Ingredients:
• 3–4 medium beets
• 1 handful arugula
• 100 g goat cheese (or feta)
• 1 pomegranate
• 50 g walnuts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt & pepper to taste
Directions:
1. Wash the beets thoroughly, wrap them in aluminum foil and roast at 180°C / 350°F for 45–60 minutes, until tender. Let them cool, peel and cut into wedges or slices.
2. Toast the walnuts in a dry pan for a few minutes, being careful not to burn them.
3. In a small bowl, mix olive oil, balsamic vinegar, honey, salt and pepper to make the dressing.
4. Arrange the arugula and roasted beets on a large plate. Top with goat cheese, walnuts and pomegranate seeds.
5. Drizzle with the dressing and gently toss. Enjoy! 🤎
Save this for your next cozy autumn dinner! 🍂✨
