You can roast the beets or boil them. Roasting the beets
will give them more flavor, but it takes longer and will use more energy
than boiling.
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
Method
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.
Serves 4.
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