¼ cup pistachios, roughly chopped
½ cup red onion, thinly sliced
¼ cup red wine vinegar
1 tablespoon grated orange peel
1 cup anils (pomegranate seeds)
2 ounces feta cheese
Using your preferred method, cook the beets. You can either steam or roast them until fork tender. Let the beets cool, then peel and dice into 1/2 inch cubes.
Saute the onion on medium heat for 3 minutes, then add the vinegar and orange peel. Stirring often, let simmer until liquid is reduced to 2 tablespoons, 5 to 7 minutes. Let the mixture cool to room temperature before adding to the beets. You can prepare this a day ahead of time, chilling in the refrigerator until ready.
Stir the vinegar reduction into the beets and add the pomegranate seeds and pistachios. You can serve as is or serve on top of salad greens. Lightly sprinkle with the feta cheese before serving.