Golden Beet And Pomegranate Salad

goldenbeetandpomegranatesalad1.jpg

Ingredients


  • Golden Beets, 3, Whole
  • Red Onion, 1, Cup Diced
  • Red Wine Vinegar, 1/4, Cup
  • Chicken Broth, 1/4, Cup
  • Triple Sec, 3, Tbsp
  • Sugar, 1, Tbsp
  • Orange Peel, 1/2, Tsp Grated
  • Pomegranate Seeds, 1, Cup
  • Salt, 1, To Taste
  • Arugula, 2, Cups
  • Feta Cheese, 1/4, Cup Crumbled

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Non Vegetarian

Origin : Not Specified

Diet : A BloodType

Cooking Time

  • 50 Min

Preparation Time

  • 10 Min

(4.3/5)

Properties


High carb High sugar High fat Whole grains Complex carbs High sodium High protein

Methods


  1. 1 Cook The Beets - Either Boil Them For 45 Minutes Or Roast Them At 375F For An Hour. Let Cool. Peel And Dice Into 1/2 Inch Cubes. 2 In A Medium Skillet Over High Heat, Bring Diced Beets, Onion, Vinegar, Broth, Liqueur, Sugar, And Orange Peel To A Boil, Stirring Often, Until Liquid Is Reduced To 2 Tbsp, About 5 Minutes. Let Cool To Room Temperature. 3 Stir Pomegranate Seeds Into The Beet Mixture And Salt To Taste. Serve On Top Of Salad Greens On Individual Plates. Sprinkle With Feta Cheese.

Ingredients


  • Golden Beets, 3, Whole
  • Red Onion, 1, Cup Diced
  • Red Wine Vinegar, 1/4, Cup
  • Chicken Broth, 1/4, Cup
  • Triple Sec, 3, Tbsp
  • Sugar, 1, Tbsp
  • Orange Peel, 1/2, Tsp Grated
  • Pomegranate Seeds, 1, Cup
  • Salt, 1, To Taste
  • Arugula, 2, Cups
  • Feta Cheese, 1/4, Cup Crumbled

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