Golden Beet and Pomegranate Salad
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Category
Salad
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Cusine
American
What do you need?
How to make?
Ingredients
3 golden beets
1 cup diced red onion
1/4 cup red wine vinegar
1/4 cup water
1/4 cup orange juice
1 Tbsp 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
Directions
Rub the beets with a little olive oil, wrap them together in foil, place them in a roasting pan, and roast them at 400 degrees 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.
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 . Remove from heat and let cool to room temperature.
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.
