Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
MAKES: 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Nutrition Facts

124 calories; calories from fat 15%; protein 3.3g; fat 2g; saturated fat 1.3g; carbohydrates 20g; fiber 2.1g; sodium 127mg; cholesterol 7.5mg.
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