Golden Beet and Pomegranate Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Original recipe called for 3 tbsp Triple-sec; I substituted OJ. Orange blossom water might work with this as well. From . Ingredients:
1 lb (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 tbsp orange juice |
1/4 tbsp sugar |
1/2 teaspoon grated orange peel |
560 g (1 cup) pomegranate seeds |
1/8 tsp salt |
2 cups arugula |
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 medium skillet over high heat, bring diced beets, onion, vinegar, broth, orange juice/liqueur, sugar, and orange peel to a boil, stirring often, until liquid is reduced to 2 Tbsp, about 5 minutes. Let cool to room temperature.
3. 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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