Yellow beet salad with pomegranate seeds and feta
4 servings
20 minutes
Yellow beet salad with pomegranate seeds and feta is a refined combination of sweet earthy beets, refreshing pomegranate, and delicate salty feta. Yellow beetroot, less common but milder and sweeter, serves as an excellent base for this dish. Pomegranate adds sparkling freshness and a slight tartness, creating a wonderful balance of flavors. Arugula leaves lend spiciness to the salad while orange liqueur and zest add a subtle citrus note. This dish is perfect for both a light lunch and a festive table, impressing with its aesthetics and richness of flavor notes. European cuisine loves to play with textures and contrasts, and this salad is a great example of that. Try it with a glass of white wine to highlight its elegance and sophistication!
1
Boil the beet in boiling water until soft for about 45 minutes, or bake at 190 degrees in the oven wrapped in foil for about 1 hour. Cool, peel, and cut into small cubes.
- Golden (yellow) beetroot: 3 pieces
2
In a small skillet, mix beet, finely chopped onion, vinegar, broth, liqueur, sugar, and zest. Bring to a boil and cook, stirring, until the liquid reduces to 2 tablespoons, about 5 minutes. Cool to room temperature.
- Golden (yellow) beetroot: 3 pieces
- Red onion: 240 g
- Red wine vinegar: 0.3 glass
- Vegetable broth: 0.3 glass
- Orange liqueur: 3 tablespoons
- Sugar: 1 tablespoon
- Orange zest: 0.5 teaspoon
3
Add pomegranate seeds, mix, and salt to taste.
- Pomegranate seeds (arils): 200 g
- Salt: to taste
4
Place the salad on arugula leaves and sprinkle with feta.
- Rocket (arugula): 140 g
- Feta cheese: 50 g
