Golden Beet and Pomegranate Salad
Ingredients
- 3 golden beets
- 1 cup diced red onion
- 1/4 cup red wine vinegar
- 1/4 cup chicken broth (or vegetable broth for vegetarian option)
- 3 tablespoons Triple Sec or other orange-flavored liqueur
- 1 tablespoon sugar
- 1/2 teaspoon grated orange peel
- 1 cup pomegranate seeds
- Salt
- 2 cups arugula and butter lettuce leaves
- 1/4 cup crumbled 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.