Pomegranate and Beet Salad
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.
- Servings: 4
Source: Sunset Magazine
Ingredients
- diced cooked beets
- diced red onion
- red wine vinegar
- fat-skimmed chicken broth
- tablespoons orange-flavored liqueur
- tablespoon sugar
- teaspoon grated orange peel
- pomegranate seeds
- Salt
- to 2 cup mâche, arugula, or butter lettuce leaves, rinsed and crisped
- crumbled feta cheese