سلطة الشمندر بالبرتقال

Peel the beet and cut it into even cubes, then place on parchment paper and roast in the oven until cooked.

Place the arugula in a large wooden bowl.

Add the roasted beet to the arugula.

Add the chopped orange, red onion slices, and chopped parsley.

Add pomegranate seeds and toasted walnuts to the mixture.

To prepare the dressing, juice the orange and half a lemon into a glass jar.

Add olive oil, oregano, and salt to the juice, then close the jar and shake well until combined.

Pour the dressing over the salad ingredients.

Toss the ingredients gently until all flavors are combined.

Sprinkle feta cheese on top and lightly toss the salad before serving.