Search recipe:
- Golden Beet & Pomegranate Salad
-
- 3 golden beets
- 1 cup diced red onion
- 1/4 cup red wine vinegar
- 1/4 cup chicken broth or vegetable broth
- 3 tbsp triple sec or toher orange-liqueur
- 1 tbs sugar
- 1/2 tsp grated orange peel
- 1 cup pomegranate seeds
- salt
- 2 cups arugula and butter lettuce leaves
- 1/4 cup crumbled feta cheese
- Directions
- Cook the beets - either boil them for 45 minutes or roast them at 375 degrees 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 tbsp, 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.
- Provided by:
- Kelly Saxer, Desert Roots Farm
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