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
PrintYou 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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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Golden Beet and Pomegranate Salad
This looks delish! Beets around here seem to vary in size…about how many ounces of the cooked beets did you use? And when you roast them, do you add any oil, cover in foil, etc, or just remove the greens and toss them on a tray? Thank you!
Love anything Moroccan
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!
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!
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.
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.
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!