Recipe of the week: Roasted Beets with Pomegranate Vinaigrette From the kitchen of Adina @schanerfarmstand, using fresh seasonal produce from our Santa Monica Farmers Market vendors! Ingredients: • Pure pomegranate juice • 2 T pomegranate syrup • 2 T Balsamic vinegar • 2 T plus, olive oil • 1 clove garlic, minced (optional) • Kosher salt & pepper to taste • A variety of beets, roasted, peeled and sliced or cut into wedges • Arugula To start, make your pomegranate syrup by bringing pure pomegranate juice to a steady boil over high heat. Reduce heat to maintain a steady simmer and cook, stirring occasionally with a wooden spoon. After 20-30 minutes the juice will begin to thicken. Keep cooking until the consistency is syrupy and the thickness you like. The reduction is rich and thick at 25 – 35% of the original amount of juice. Let cool. Pour into a jar. It will keep refrigerated for up to 6 months! For the vinaigrette, start with equal amounts of the syrup and vinegar and then add the oil accordingly. In a deep bowl or measuring cup whisk together the syrup and vinegar. Slowly whisk in the olive oil. Taste. Add more according to how rich you want it. If using garlic, add along with the salt and pepper. Prepare a bed of arugula. Arrange the beets on top—I roasted mine with olive oil, salt, and pepper at 375° for 30 minutes, flipping halfway through. Drizzle with the pomegranate vinaigrette. Sprinkle with pomegranate seeds. Serve at room temperature and enjoy!