Pomegranate and Beet Salad
James Carrier
YieldsMAKES: 4 servings

NOTES: Roast beets in a 375° oven until easily pierced with a sharp knife, 1 to 1 1/4 hours. Let cool, then peel and dice. Or use canned diced beets, drained.

How to Make It

Step 1
1

In a 10- to 12-inch nonstick frying pan over high heat, boil beets, onion, vinegar, broth, liqueur, sugar, and orange peel, stirring often, until liquid is reduced to 2 tablespoons, 7 to 10 minutes. Let cool to room temperature, or chill airtight up to 1 day.

Step 2
2

Stir pomegranate seeds and salt to taste into the beet mixture.

Step 3
3

Mound mâche equally on salad plates. Spoon pomegranate and beet mixture alongside greens. Sprinkle feta cheese over greens.

Ingredients

 1 cup diced (about 1/2 in.) cooked beets (about 3 fresh; see notes)
 1 cup diced red onion (about 6 oz.)
 1/4 cup red wine vinegar
 1/4 cup fat-skimmed chicken broth
 3 tablespoons orange-flavored liqueur
 1 tablespoon sugar
 1/2 teaspoon grated orange peel
 1 cup pomegranate seeds
  Salt
 1 1/2 to 2 cup mâche, arugula, or butter lettuce leaves, rinsed and crisped
 1/4 cup crumbled feta cheese

Directions

Step 1
1

In a 10- to 12-inch nonstick frying pan over high heat, boil beets, onion, vinegar, broth, liqueur, sugar, and orange peel, stirring often, until liquid is reduced to 2 tablespoons, 7 to 10 minutes. Let cool to room temperature, or chill airtight up to 1 day.

Step 2
2

Stir pomegranate seeds and salt to taste into the beet mixture.

Step 3
3

Mound mâche equally on salad plates. Spoon pomegranate and beet mixture alongside greens. Sprinkle feta cheese over greens.

Pomegranate and Beet Salad