Beet and Pomegranate Salad

By SpartyGreenMom

Ingredients

• 3 beets
• 1 C red onion, diced
• 1/4 C coconut vinegar
• 1/4 C chicken broth
• 3 tbsp orange zest
• 1 tbsp maple syrup
• 1 C pomegranate seeds
• Sea Salt
• 2 C arugula and spinach leaves
• 1/4 C goat cheese

Preparation

Step 1

Bake the beets in the oven at 375 degrees F for 1 hour. Let them cool, peel and dice them.
In a pan over medium heat, bring the beets, onion, vinegar, broth, orange zest and maple syrup to a boil, stirring often. After 5 minutes, remove and let it cool to room temp.
Stir pomegranate seeds into mixture. Pour over fresh greens and sprinkle with goat cheese to serve.