1 onion, chopped small
1/2 Cup pomegrante seeds
1/4 Cup olive oil
1 Tbsp Pomegranate Balsamic vinegar
1/2 tsp pomegranate concentrate
pinch of salt
dash of ground black pepper
Place the beets in a dutch oven with 1/4″ of water at the bottom to prevent scorching.
Bake in a preheated 350 degree F oven until soft, about 1-1 1/2 hours.
Cut the beets into small cubes. Mix in the remaining ingredients. Serve cold.