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Pomegranate and Beet Salad

James Carrier
Yield 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.

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

Nutrition 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

How to Make It

  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.