Golden Beet & Pomegranate Salad
Cook the beets - either boil them for 45 minutes or roast them at 375 degrees 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, stirring often, until liquid is reduced to 2 tbsp, 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.