Cheerful and bright golden beets, roasted and then simmered with red onions in a sweet and sour orange glaze, tossed with garnet pomegranate arils and served on a bed of arugula and lettuce greens. This recipe is adapted from one I received from a neighbor years ago, a recipe she had pulled from an old issue of Sunset magazine. The original recipe was a bit fussier, and used regular beets. I think golden beets provide a much better contrast to the ruby red pomegranate arils, don’t you? Another benefit of golden beets is that they don’t bleed red all over everything, yet they taste pretty much the same as a red beet. Pomegranates come into season in the fall; you should be able to find them in the Northern Hemisphere from October through December. We have a wonderfully productive pomegranate tree that usually starts giving us fruit at the end of October. Don’t know how to open a pomegranate? Check out our instructions, How to Cut and De-Seed a Pomegranate. It’s easy!
This recipe is adapted from one that appeared in Sunset Magazine. Remove from oven. Remove the peels from the beets. Dice the beets into bite-sized pieces. Heat the mixture to a boil, and continue to boil, stirring often, until the liquid is reduced to a glaze, about 2 tablespoons (5 minutes or so). Remove from heat and let cool to room temperature. Serve on top of salad greens and sprinkle with feta cheese.
