adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Golden Beet and Pomegranate Salad
Golden Beet and Pomegranate Salad
0 Likes
Prep Time:
5 minutes
Cook Time:
75 minutes
Total Time:
80 minutes
Vibrant beet and pomegranate salad on a bed of fresh greens.
Ingredients:
  • 3 golden beets (about 1 pound)
  • 1 cup red onion, diced
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1/4 cup orange juice (can sub with 3 tablespoons 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
  • 1/8 teaspoon black or white pepper
  • 2 cups arugula and/or butter lettuce leaves
  • 1/4 cup crumbled feta cheese
Instructions:
  • - Roast the beets: Coat the beets with olive oil, wrap in foil, roast in a pan at 400°F until tender, about 1 hour. Remove from oven, peel, and dice into bite-sized pieces.
  • To prepare the glaze, combine diced cooked beets, onions, vinegar, water, orange juice, orange zest, sugar, salt, and pepper in a skillet over high heat. Bring the mixture to a boil, then simmer and stir occasionally until it thickens into a glaze, approximately 2 tablespoons (around 5 minutes). Once ready, remove from heat and allow to cool to room temperature.
  • Combine the pomegranate seeds and olive oil with the beet mixture, adjust seasoning with salt and pepper to your liking. Serve over salad greens and finish with a sprinkle of feta cheese.

Similar Recipes