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Marinated Feta and Beet Salad with Grapefruit Honey Vinaigrette

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Marinated Feta and Beet Salad with Grapefruit Honey Vinaigrette

A simple yet elegant salad that combines roasted beets, fresh herbs, marinated feta and a grapefruit honey vinaigrette that is made using our Grapefruit Juniper and Honey Vinegar.   A gorgeous salad for simple entertaining or just a light lunch.

Marinated Feta and Beet Salad with Grapefruit Honey Vinaigrette

(makes 2 salads)

Salad Ingredients:

2-4 Beets, Roasted and Peeled (make as many beets as you would like in your salad)
Baby Salad Greens 
Fresh Chives
Fresh Dill
1 Grapefruit Peeled and Segmented (cut your grapefruit into segments and discard any pith)
Honey 

Greek Yogurt mixed with chopped fresh dill (optional)

Marinated Feta Ingredients:

Block of Greek Feta sliced into rectangles
Olive Oil
Fresh Chopped Oregano
Fresh Thyme Leaves
Zest of 1 lemon
Cracked Pepper

Ingredients For Grapefruit Honey Vinaigrette

1/4 Cup Wozz! Grapefruit Juniper & Honey Vinegar
1/8 Cup Extra Virgin Olive Oil
1/2 Tbs Dijon Mustard
Salt & Pepper

Method:

To Make Marinated Feta:

Place sliced feta rectangles in a shallow bowl, top with a good drizzle of olive oil, fresh herbs and lemon zest.  Marinate in fridge for 4 hours.  When serving add a little cracked pepper.  If you don't want to take the time to actually marinate the feta, you can just serve the feta on the salad plate with a drizzle of olive oil, fresh herbs, lemon zest and cracked pepper. 

To Make Roasted Beets:

Preheat oven to 400 degrees F

Wrap beets individually in aluminum foil and place them on a baking sheet. Roast for 45 minutes to 1 hour, depending on their size, until tender when poked with a knife. Unwrap each beet and set aside for a few minutes, until cool enough to peel.  Peel and slice into wedges.

To Make Grapefruit Honey Vinaigrette:

In a small bowl, whisk together Wozz! Grapefruit Juniper Honey Vinegar, dijon mustard, olive oil and salt and pepper.  Set aside.

Arrange Your Salad

Place marinated feta on plate along with baby greens, fresh dill, fresh thyme leaves, chives, beet wedges and grapefruit segments, drizzle with Grapefruit Honey Vinaigrette and an extra drizzle of honey.  I also served the salad with a little bit of greek yogurt on the bottom with fresh dill mixed in (this is optional)

 

 





 

 

 

 

 

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