Golden Beet and Pomegranate Salad

• 3 golden beets
• 1 cup diced red onion
• 14 cup red wine vinegar
• 14 cup chicken broth or 14 cup vegetable broth
• 3 tablespoons triple sec
• 1 tablespoon sugar
• 12 teaspoon grated orange peel
• 1 cup pomegranate seeds
• salt
• 2 cups arugula and butter lettuce leaves
• 14 cup crumbled feta cheese

1. Cook the beets - either boil them for 45 minutes or roast them at 375F for an hour.
2. Let cool.
3. Peel and dice into 1/2 inch cubes.
4. 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, 5 to 7 minutes.
5. Let cool to room temperature, or chill airtight up to 1 day.
6. Stir pomegranate seeds into the beet mixture and salt to taste.
7. Serve on top of salad greens on individual plates.
8. Sprinkle with feta cheese.

golden beets, red onion, red wine vinegar, chicken broth, triple sec, sugar, pomegranate seeds, salt, arugula, feta cheese

Taken from www.food.com/recipe/golden-beet-and-pomegranate-salad-379215 (may not work)