Directions:
- Cook the beets - either boil them for 45 minutes or roast them at 375°F for an hour. Let cool. Peel and dice into 1/2 inch cubes.
- In a 10 to 12-inch nonstick frying pan over high heat, boil beets, onion, vinegar, broth, liqueur, sugar, and orange peel, stirring often, until liquid is reduced to 2 tablespoons, 5 to 7 minutes.
- Let cool to room temperature, or chill airtight up to 1 day.
- Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens on individual plates. Sprinkle with feta cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.21 Kcal (704 kJ) | ||
| Calories from fat | 22.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 4% | |
|---|---|---|---|
| Cholesterol | 8.34mg | 3% | |
| Sodium | 227.26mg | 9% | |
| Potassium | 461.63mg | 10% | |
| Total Carbs | 23.86g | 8% | |
| Sugars | 20.87g | 83% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 3.63g | 7% | |
| Vitamin C | 18.1mg | 30% | |
| Iron | 1.2mg | 7% | |
| Calcium | 91.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 75.43 Kcal (316 kJ) | ||
| Calories from fat | 9.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 4% | |
|---|---|---|---|
| Cholesterol | 3.74mg | 3% | |
| Sodium | 101.91mg | 9% | |
| Potassium | 207.01mg | 10% | |
| Total Carbs | 10.7g | 8% | |
| Sugars | 9.36g | 83% | |
| Dietary Fiber | 1.46g | 13% | |
| Protein | 1.63g | 7% | |
| Vitamin C | 8.1mg | 30% | |
| Iron | 0.5mg | 7% | |
| Calcium | 40.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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