Pomegranate Orange Salad

Preheat oven to 400°F. In a roasting pan, drizzle olive oil, salt, and pepper over beets. Add water and cover pan with foil. Roast beets until a knife easily pierces the center, about 50 minutes. Peel beets and cut into 1/3-inch-thick wedges.

Make the vinaigrette: While beets are roasting, heat pomegranate juice in a shallow pan until thick and syrupy. You should have about 2 tablespoons of reduced juice. Whisk orange juice, reduced pomegranate juice, vinegar, and olive oil in a bowl until combined. Season vinaigrette with salt and pepper.

Place onions in small bowl and cover with water. Soak for a minute, then drain and squeeze dry in a kitchen towel. Add beet wedges, onions, orange slices, and pomegranate seeds to vinaigrette. Toss together. Season. Serve over salad greens.