1/4cupchicken broth (or vegetable broth for vegetarian option)
3tablespoonsTriple Sec or other orange-flavored liqueur
1tablespoonsugar
1/2teaspoongrated orange peel
1cuppomegranate seeds
Salt
2cupsarugula and butter lettuce leaves
1/4cupcrumbled feta cheese
Instructions
Cook the beets – either boil them for 45 minutes or roast at 375° F for an hour. Let cool. Peel and dice into 1/2 inch cubes.
In a medium skillet over high heat, bring diced beets, onion, vinegar, broth, liqueur, sugar, and orange peel to a boil, stirring often, until liquid is reduced to 2 tablespoons, about 5 minutes. Let cool to room temperature.
Stir pomegranate seeds into the beet mixture and salt to taste.
Serve on top of salad greens on individual plates. Sprinkle with feta cheese.