Golden Beet and Pomegranate Salad |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Simply Recipes. Ingredients:
3 golden beets |
1 cup diced red onion |
1/4 cup red wine vinegar |
1/4 cup chicken broth or 1/4 cup vegetable broth |
3 tablespoons triple sec |
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 |
Directions:
1. 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.
2. 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.
3. Let cool to room temperature, or chill airtight up to 1 day.
4. Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens on individual plates. Sprinkle with feta cheese.
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