Golden Beet and Pomegranate Salad

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

1. Rub the beets with a small amount of olive oil, bundle them in foil, set the packet in a roasting pan, and roast at 400 degrees F for an hour, until a fork slides in easily.
2. Take the beets out of the oven and peel off the skins. Cut the beets into bite-sized pieces. Add the cooked diced beets, onions, vinegar, water, orange juice, orange zest, sugar, salt, and pepper to a skillet over high heat.
3. Bring everything to a boil, then keep it boiling, stirring frequently, until the liquid cooks down into a glossy glaze, about 2 tablespoons, 5 minutes or so. Take the skillet off the heat and cool the mixture to room temperature.
4. Fold the pomegranate seeds and olive oil into the beets, then season with more salt and pepper to taste.
5. Spoon the beet mixture over the salad greens and finish with the feta cheese.