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
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.
- 3 golden beets
- 1 cup diced red onion
- 1/4 cup red wine vinegar
- 1/4 cup chicken broth (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
- 2 cups arugula and butter lettuce leaves
- 1/4 cup crumbled feta cheese
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 In a medium skillet over high heat, bring diced beets, onion, vinegar, broth, liqueur, sugar, and orange peel to a boil, stirring often, until liquid is reduced to 2 Tbsp, about 5 minutes. Let cool to room temperature.
3 Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens on individual plates. Sprinkle with feta cheese.
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