Pomegranate And Beet Salad

• 1 cup diced (about 1/2 in.) cooked beets (about 3 fresh; see notes)
• 1 cup diced red onion (about 6 oz.)
• 1/4 cup red wine vinegar
• 1/4 cup fat-skimmed chicken broth
• 3 tablespoons orange-flavored liqueur
• 1 tablespoon sugar
• 1/2 teaspoon grated orange peel
• 1 cup pomegranate seeds
• Salt
• 1 1/2 to 2 cup mache, arugula, or butter lettuce leaves, rinsed and crisped
• 1/4 cup crumbled feta cheese

1. 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. Let cool to room temperature, or chill airtight up to 1 day.
2. Stir pomegranate seeds and salt to taste into the beet mixture.
3. Mound mache equally on salad plates. Spoon pomegranate and beet mixture alongside greens. Sprinkle feta cheese over greens.

beets, red onion, red wine vinegar, chicken broth, orangeflavored liqueur, sugar, pomegranate seeds, salt, mueche, feta cheese

Taken from www.myrecipes.com/recipe/pomegranate-beet-salad (may not work)