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Seva’s Pomegrante-Beet Salad

1 cup peeled, diced beets
1 cup peeled, diced red onions
1/2 cup red wine vinegar
1/2 cup roasted vegetable stock
2 Tbsp. vegan sugar (try Sucanat)
1 tsp. orange zest
2 cups pomegranate seeds
Organic baby greens

• In a medium saucepan, combine the beets, onions, vinegar, stock, sugar, and zest. Bring to a boil. Reduce the heat to medium and cook, stirring often, until the liquid is reduced to about 1/4 cup.
• Cool to room temperature and stir in the pomegranate seeds.
• Serve over the baby greens.

Makes 4 servings

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