Golden Beet and Pomegranate Salad

By dkanon

Ingredients

• 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 Triple Sec or other orange-flavored liqueur
• 1 Tbsp 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

Preparation

Step 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.
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.