James Carrier
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.

How to Make It

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.

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Ratings & Reviews

portland's Review

February 28, 2011
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.