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Sunday, October 26, 2008

Golden Beet and Pomegranate Salad

When I was searching for recipes to make with my new CSA box, I knew this had to go on the list. I always try and challenge myself to make recipes that use more than one item from my CSA and this one used three (golden beets, pomegrante, salad mix), plus some local red onions I still had left from our summer CSA.

Golden Beet and Pomegranate Salad 
from Simply Recipes
3 golden beets (can use regular red beets if you want, just not as pretty)

1 cup diced red onion 

1/4 cup red wine vinegar

1/4 cup chicken broth or vegetable broth

3 tablespoons Triple Sec or other orange-flavored liqueur

1 tablespoon sugar

1/2 teaspoon grated orange peel

1 cup pomegranate seeds


2 cups arugula and butter lettuce leaves

1/4 cup crumbled feta cheese

 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.
 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, 5 to 7 minutes. Let cool to room temperature, or chill airtight up to 1 day.
 Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens on individual plates. Sprinkle with feta cheese.
Serves 4.

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