Pomegranate and Beet Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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NOTES: Roast beets in a 375° oven until easily pierced with a sharp knife, 1 to 1 1/4 hours. Let cool, then peel and dice. Or use canned diced beets, drained. Ingredients:
1 cup diced (about 1/2 in.) cooked beets (about 3 fresh; see notes) |
1 cup diced red onion (about 6 oz.) |
1/4 cup red wine vinegar |
1/4 cup fat-skimmed chicken broth |
3 tablespoons orange-flavored liqueur |
1 tablespoon sugar |
1/2 teaspoon grated orange peel |
1 cup pomegranate seeds |
salt |
1 1/2 to 2 cup mâche, arugula, or butter lettuce leaves, rinsed and crisped |
1/4 cup crumbled feta cheese |
Directions:
1. 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, 7 to 10 minutes. Let cool to room temperature, or chill airtight up to 1 day.
2. Stir pomegranate seeds and salt to taste into the beet mixture.
3. Mound mâche equally on salad plates. Spoon pomegranate and beet mixture alongside greens. Sprinkle feta cheese over greens.
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