Farm Family Recipes

• 3 golden beets
• 1 cup diced red onion
• 1/4 cup red wine vinegar
• 1/4 cup chicken broth or vegetable broth
• 3 tbsp triple sec or toher orange-liqueur
• 1 tbs sugar
• 1/2 tsp grated orange peel
• 1 cup pomegranate seeds
• salt
• 2 cups arugula and butter lettuce leaves
• 1/4 cup crumbled feta cheese

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.