Pomegranate and Beet Salad

Yields
MAKES: 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.

James Carrier

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

Step 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

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

Step 3

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 124Calories from Fat 15

% Daily Value *
Total Fat 2g4%

Saturated Fat 1.3g7%
Cholesterol 7.5mg3%
Sodium 127mg6%
Total Carbohydrate 20g7%

Dietary Fiber 2.1g9%
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Pomegranate and Beet Salad