3 golden beets (about 1 pound)
1 cup diced red onion
1/4 cup red wine vinegar
1/4 cup water
1/4 cup orange juice ( can sub with 3 Tbsp Triple Sec)
1 tablespoon sugar
1 teaspoon orange zest
1 cup pomegranate seeds
1 teaspoon extra virgin olive oil for the salad, plus 1/2 teaspoon more for roasting the beets
1/2 teaspoon salt
1/8 teaspoon black or white pepper
2 cups arugula and/or butter lettuce leaves
1/4 cup crumbled feta cheese


1.Roast the beets: Rub the beets with a little olive oil, wrap them together in foil, place them in a roasting pan, and roast them at 400°F for an hour or until tender when poked with the tines of a fork. Remove from oven. Remove the peels from the beets. Dice the beets into bite-sized pieces.
2.Make the glaze: Put the diced cooked beets, onions, vinegar, water, orange juice, orange zest, sugar, salt, and pepper, in a skillet on high heat. Heat the mixture 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.Assemble the salad: Stir pomegranate seeds and olive oil into the beet mixture and add more salt and pepper to taste. Serve on top of salad greens and sprinkle with feta cheese.

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