Pomegranate and Beet Salad

Name: Pomegranate and Beet Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters diced (about 1/2 in.) cooked beets (about 3 fresh; see notes); 355 milliliters mâche, arugula, or butter lettuce leaves, rinsed and crisped; 59 milliliters fat-skimmed chicken broth; 59 milliliters crumbled feta cheese; 1 teaspoons grated orange peel; 3 Tbsps orange-flavored liqueur; 237 milliliters pomegranate seeds; 170 grams cup diced red onion (about; 59 milliliters red wine vinegar; 4 servings Salt; 1 Tbsp sugar

Pomegranate and Beet Salad might be just the side dish you are searching for. Watching your figure? This gluten free recipe has 147 calories, 3g of protein, and 3g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up onion, salt, sugar, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Orange Zest