Golden Beet and Pomegranate Salad

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Now here’s a salad for the season. Our neighbor Pat stopped me yesterday and handed me a recipe for a beet and pomegranate salad that she had pulled from an old issue of Sunset magazine. Perfect timing, as the pomegranates on our tree are bursting with ripeness. The original recipe called for using regular beets, but golden beets are much prettier mixed in with the pom seeds. Here’s my version of the recipe.

Golden Beet and Pomegranate Salad Recipe

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  • Prep time: 5 minutes
  • Cook time: 1 hour
  • Yield: Serves 4

You can roast the beets or boil them. Roasting the beets will give them more flavor, but it takes longer and will use more energy than boiling.

Ingredients

  • 3 golden beets
  • 1 cup diced red onion
  • 1/4 cup red wine vinegar
  • 1/4 cup chicken stock (or vegetable broth for vegetarian option)
  • 3 Tbsp Triple Sec or other orange-flavored liqueur
  • 1 Tbsp sugar
  • 1/2 teaspoon grated orange peel
  • 1 cup pomegranate seeds
  • Salt
  • 2 cups arugula and butter lettuce leaves
  • 1/4 cup crumbled feta cheese

Method

1 Cook the beets - either boil them for 45 minutes or roast them at 375°F for an hour. Let cool. Peel and dice into 1/2 inch cubes.

2 Put the diced cooked beets, onions, vinegar, stock, Triple Sec, sugar, and orange peel in a skillet on high heat. Heat to a boil, and continue to boil, stirring often, until the liquid is reduced to a glaze, about 2 tablespoons (5 minutes or so). Remove from heat and let cool to room temperature.

3 Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens and sprinkle with feta cheese.

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Golden Beet Pomegranate Salad

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Showing 4 of 9 Comments

  • Mary Morris

    I doubled this recipe for a potluck Christmas party I just attended the other night. There was maybe a leaf or two of arugula left, and rave reviews all around. Trader Joe’s is a good place to get pomegranate seeds and arugula, and Raley’s/Nob Hill usually carries golden beets in their organic grocery section and they have “live” butter lettuce with roots attached. For those who requested the recipe, I simply pointed them to your website, adding (and it’s true) that I have never been disappointed with any of your entries. I have decided that this golden beet salad will grace my Christmas table, especially since one of my granddaughters loves beets!

  • Mom in a Box

    This was a revelation! I have tried very hard to incorporate beets into my diet, and this is the first time I truly like them! I used regular beets since I could not find any golden ones. I also added one whole garlic clove to the boiling water when I cooked my beets. It turned out great!

  • Rolley

    Wow, I love it, as soon as my beets are ready to pull I’ll definitely be making this. I’ve got some awesome Merveille des Quatres Saisons (lettuce) growing right now too, how exciting!
    It’s great to see pomegranates too, a lot of people don’t even know what it tastes like nor how to use them.
    Thanks so much for the recipe : )

  • guinie

    Any substitution for the liquer or Triple Sec? Orange juice perhaps? I’m always interested in a unique and different dish like this one. Thank you for posting it.

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