Yellow Beet Salad with Pomegranate Seeds and Feta
Salads • European
Description
If you omit the feta, you'll have a very tasty vegan salad.
Ingredients
- Yellow Beets 3 pieces
- Spanish onions 10 oz
- Red Wine Vinegar ¼ cup
- Orange bitters 3 tablespoons
- Chicken Broth ¼ cup
- Sugar 1 tablespoon
- Orange zest ½ teaspoon
- Salt to taste
- Pomegranate Seeds 5 oz
- Arugula 5 oz
- Feta cheese 0 oz
Step-by-Step Guide
Step 1
Boil the beets in boiling water until tender, about 45 minutes, or roast at 375°F wrapped in foil for about 1 hour. Cool, peel, and cut into small cubes.
Step 2
In a small skillet, combine the beets, finely chopped onion, vinegar, broth, liqueur, sugar, and zest. Bring to a boil and cook, stirring, until the liquid reduces to 2 tablespoons, about 5 minutes. Cool to room temperature.
Step 3
Add the pomegranate seeds, mix, and season with salt to taste.
Step 4
Serve the salad on a bed of arugula and sprinkle with feta.
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