Seva’s Pomegrante-Beet Salad

5.0 (1 reviews)
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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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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind