Beet and Pomegranate Salad Recipe

Ingredients:

• 3 cups peeled and chopped beets
• 1 cup diced red onion
• ¼ cup coconut vinegar
• ¼ cup chicken or vegetable broth
• 3 tablespoons orange zest
• 1 tablespoon maple syrup
• 1 cup pomegranate seeds
• sea salt, to taste
• 2 cups arugula
• 2 cups spinach
• ¼ cup goat cheese

Directions:

1. Preheat oven to 350 F.
2. Roast beets for 30-40 minutes.
3. In a pan over medium heat, bring the onion, vinegar, broth, orange zest and maple syrup to a boil, stirring often.
4. After 5 minutes, remove and let it cool to room temperature.
5. Add in roasted beets and pomegranate to broth mixture.
6. Pour over fresh greens and sprinkle with goat cheese to serve.