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.

Yield: MAKES: 4 servings

Ingredients

• 1  cup  diced (about 1/2 in.) cooked beets (about 3 fresh; see notes)
• 1  cup  diced red onion (about 6 oz.)
• 1/4  cup  red wine vinegar
• 1/4  cup  fat-skimmed chicken broth
• 3  tablespoons  orange-flavored liqueur
• 1  tablespoon  sugar
• 1/2  teaspoon  grated orange peel
• 1  cup  pomegranate seeds
• Salt
• 1 1/2 to 2  cup  mâche, arugula, or butter lettuce leaves, rinsed and crisped
• 1/4  cup  crumbled feta cheese

Preparation

1. 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, 7 to 10 minutes. Let cool to room temperature, or chill airtight up to 1 day.

2. Stir pomegranate seeds and salt to taste into the beet mixture.

3. Mound mâche equally on salad plates. Spoon pomegranate and beet mixture alongside greens. Sprinkle feta cheese over greens.

Nutritional Information

Calories:

124 (15% from fat)

Protein:

3.3g

Fat:

2g (sat 1.3)

Carbohydrate:

20g

Fiber:

2.1g

Sodium:

127mg

Cholesterol:

7.5mg