Golden Beet and Pomegranate Salad Recipe

Name: Golden Beet and Pomegranate Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 golden beets; 1 cup diced red onion; ¼ cup red wine vinegar; ¼ cup chicken broth or ¼ cup vegetable broth; 3 tablespoons triple sec; 1 tablespoon sugar; ½ teaspoon grated orange peel; 1 cup pomegranate seeds; salt; 2 cups arugula and butter lettuce leaves; ¼ cup crumbled feta cheese

Servings: persons

3 golden beets
1 cup diced red onion
¼ cup red wine vinegar
¼ cup chicken broth or ¼ cup vegetable broth
3 tablespoons triple sec
1 tablespoon sugar
½ teaspoon grated orange peel
1 cup pomegranate seeds
salt
2 cups arugula and butter lettuce leaves
¼ cup crumbled feta cheese

1
Cook the beets - either boil them for 45 minutes or roast them at 375F for an hour.
2
Let cool.
3
Peel and dice into 1/2 inch cubes.
4
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.
5
Let cool to room temperature, or chill airtight up to 1 day.
6
Stir pomegranate seeds into the beet mixture and salt to taste.
7
Serve on top of salad greens on individual plates.
8
Sprinkle with feta cheese.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 golden beets, 1 cup diced red onion, ¼ cup red wine vinegar, ¼ cup chicken broth or ¼ cup vegetable broth, and more.

Yes, Golden Beet and Pomegranate Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Golden Beet and Pomegranate Salad

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