this recipe is wonderful. colorful, tasty, easy to prepare. i tried it recently with orange segment supremes because pomegranates are no longer in season and oranges are. just as good, if not better.
Pomegranate and Beet Salad
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Amount per serving
- Calories: 124
- Calories from fat: 15%
- Protein: 3.3g
- Fat: 2g
- Saturated fat: 1.3g
- Carbohydrate: 20g
- Fiber: 2.1g
- Sodium: 127mg
- Cholesterol: 7.5mg
- 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
- 1 1/2 to 2 cup mâche, arugula, or butter lettuce leaves, rinsed and crisped
- 1/4 cup crumbled feta cheese
- 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.
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