-3 golden beets
-1 c. diced red onion
-1/4 c. red wine vinegar
-1/4 c. vegetable broth
-3 T. Triple Sec (other orange-flavored liqueur or orange juice)
-1 T. sugar
-1/2 t. grated orange peel
-1 c. pomegranate seeds
-Salt, to taste
-2 c. arugula, butter lettuce or other salad greens, torn into pieces
-1/4 c. crumbled feta cheese
Begin by cooking the beets. Either boil them for 45 minutes or roast them at 375° for an hour. Let cool. Peel and dice into 1/2 inch cubes.
In a medium skillet over high heat, bring diced beets, onion, vinegar, broth, liqueur, sugar, and orange peel to a boil. Stir often, until liquid is reduced to 2 tablespoons, about 5 minutes. Let cool to room temperature.
Stir pomegranate seeds into the beet mixture and salt to taste.
Serve on top of salad greens on individual plates. Sprinkle with feta cheese. Enjoy!
Adapted from Elise Bauer, 11/05, on simplyrecipes.com.