Pomegranate and Beet Salad

James Carrier
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.

Yield:

MAKES: 4 servings

Recipe from

Nutritional Information

Calories 124
Caloriesfromfat 15 %
Protein 3.3 g
Fat 2 g
Satfat 1.3 g
Carbohydrate 20 g
Fiber 2.1 g
Sodium 127 mg
Cholesterol 7.5 mg

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

Preparation

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.

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

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

Note:

November 2004