Pomegranate and Beet Salad
James Carrier
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.
How to Make It
Step 1
1
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.
Step 2
2
Stir pomegranate seeds and salt to taste into the beet mixture.
Step 3
3
Mound mâche equally on salad plates. Spoon pomegranate and beet mixture alongside greens. Sprinkle feta cheese over greens.
Ingredients
1 cup diced (about 1/2 in.) cooked beets (about 3 fresh; see notes)
1 cup diced red onion (about 6 oz.)
1/4 cup red wine vinegar
1/4 cup fat-skimmed chicken broth
3 tablespoons orange-flavored liqueur
1 tablespoon sugar
1/2 teaspoon grated orange peel
1 cup pomegranate seeds
Salt
1 1/2 to 2 cup mâche, arugula, or butter lettuce leaves, rinsed and crisped
1/4 cup crumbled feta cheese
Directions
Step 1
1
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.
Step 2
2
Stir pomegranate seeds and salt to taste into the beet mixture.
Step 3
3
Mound mâche equally on salad plates. Spoon pomegranate and beet mixture alongside greens. Sprinkle feta cheese over greens.
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