Golden Beet and Pomegranate Salad

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.

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


  • 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


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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  • Lisa

    Perfect! This is the recipe I didn’t know I was looking for to take to my work’s lunch pot luck. Thanks! I love beets they are so underrated.

  • Kalyn

    This really does sound wonderful. It has some of my favorite foods, especially feta and arugula. I am quite jealous to read that you have pomegranate trees!

  • barrett

    Elise, I used to like you. Then you post this sentence – as the pomegranates on our tree are bursting with ripeness.

    You have pomegranate trees? That’s just not fair.

    Great recipe, though!

  • Elise

    Hi Barrett – Our (one) tree is gorgeous this time of year. Too bad some thieves came in the night last month and stripped the tree of all the poms within reach. Not a good idea to have one of these trees in your front yard.

  • Georgia

    What a beautiful salad! I can’t wait to try it asap. In my family we have a traditional holiday salad with pomagranate seeds and hard persimmons; this looks like a fantastic alternative (and maybe this will convince my guy that beets aren’t all bad).

  • 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.

  • 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 : )

  • 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!

  • 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!