Name: Golden Beet and Pomegranate Salad
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 3 golden beets (about 1 pound) -; 1 cup red onion, diced -; 1/4 cup red wine vinegar -; 1/4 cup water -; 1/4 cup orange juice (can sub with 3 tablespoons Triple Sec) -; 1 tablespoon sugar -; 1 teaspoon orange zest -; 1 cup pomegranate seeds -; 1 teaspoon extra virgin olive oil for the salad, plus 1/2 teaspoon more for roasting the beets -; 1/2 teaspoon salt -; 1/8 teaspoon black or white pepper -; 2 cups arugula and/or butter lettuce leaves -; 1/4 cup crumbled feta cheese -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Golden Beet and Pomegranate Salad

1. 3 golden beets (about 1 pound) -

2. 1 cup red onion, diced -

3. 1/4 cup red wine vinegar -

4. 1/4 cup water -

5. 1/4 cup orange juice (can sub with 3 tablespoons Triple Sec) -

6. 1 tablespoon sugar -

7. 1 teaspoon orange zest -

8. 1 cup pomegranate seeds -

9. 1 teaspoon extra virgin olive oil for the salad, plus 1/2 teaspoon more for roasting the beets -

10. 1/2 teaspoon salt -

11. 1/8 teaspoon black or white pepper -

12. 2 cups arugula and/or butter lettuce leaves -

13. 1/4 cup crumbled feta cheese -

How to cook deliciously - Golden Beet and Pomegranate Salad

1. Stage

Roast the beets: Rub the beets with a little olive oil, wrap them together in foil, place them in a roasting pan, and roast them at 400°F for an hour or until tender when poked with the tines of a fork. Remove from oven. Remove the peels from the beets. Dice the beets into bite-sized pieces.

2. Stage

Make the glaze: Put the diced cooked beets, onions, vinegar, water, orange juice, orange zest, sugar, salt, and pepper, in a skillet on high heat. Heat the mixture to a boil, and continue to boil, stirring often, until the liquid is reduced to a glaze, about 2 tablespoons (5 minutes or so). Remove from heat and let cool to room temperature.

3. Stage

Assemble the salad: Stir pomegranate seeds and olive oil into the beet mixture and add more salt and pepper to taste. Serve on top of salad greens and sprinkle with feta cheese.