• 4 large beets
  • 1 Asian pear, diced
  • ½ cup crumbled feta cheese
  • 2 pickles, finely diced
  • 1 pomegranate
  • ½ purple onion, finely diced
  • 4 tbsp. light olive oil
  • 2–3 tbsp. balsamic vinegar
  • 1 tsp. sugar
  • 2 small cloves garlic, crushed
  • ¼ tsp. kosher salt


  1. Wash and dry the beets. Prick each one with a fork several times, then wrap in two layers of foil and bake at 400° F until cooked through. Let the beets cool, then unwrap the foil, peel the beets and dice them. (Beets can be cooked in advance and refrigerated for up to a week.) Add the pomegranate seeds, Asian pear, purple onion, and feta cheese.
  2. Whisk the oil, balsamic vinegar, sugar, garlic, and salt together. Pour over salad, mix, and serve.