Golden Beet and Pomegranate Salad
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Now here's a salad for the season. Our neighbor Pat stopped me yesterday and handed me a recipe for a beet and pomegranate salad that she had pulled from an old issue of Sunset magazine. (Thank you, Pat!) Perfect timing, as the pomegranates on our tree are bursting with ripeness. The Sunset recipe called for using regular beets, but golden beets are much prettier mixed in with the pom seeds. Here's my version of the recipe:
Golden Beet and Pomegranate Salad
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Ingredients
3 golden beets (can use regular red beets if you want, just not as pretty)
1 cup diced red onion
1/4 cup red wine vinegar
1/4 cup chicken broth or vegetable broth
3 tablespoons Triple Sec or other orange-flavored liqueur
1 tablespoon 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 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, 5 to 7 minutes. Let cool to room temperature, or chill airtight up to 1 day.
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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Is there something you can substitute for the chicken broth to make this dish suitable for vegetarians?