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Golden Beet and Pomegranate Salad

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    Source: www.simplyrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB2, B3, B9, B12, C, D, P
    MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 3 golden beets

    2. 1 cup diced red onion

    3. 1/4 cup red wine vinegar

    4. 1/4 cup chicken broth (or vegetable broth for vegetarian option)

    5. 3 Tbsp Triple Sec or other orange-flavored liqueur

    6. 1 Tbsp sugar

    7. 1/2 teaspoon grated orange peel

    8. 1 cup pomegranate seeds

    9. Salt

    10. 2 cups arugula and butter lettuce leaves

    11. 1/4 cup crumbled feta cheese

    Instructions Jump to Ingredients ↑

    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, 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.

    4. Serves 4.

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