Beet Salad With Pomegranate Syrup

 Ingredients

• 4 medium beets, any color
• 2 Tablespoons of Skylake Ranch Pomegranate Syrup
• 3 Tablespoons olive oil
• 1 1/2 Tablespoons lemon juice
• Gorgonzola cheese (optional)
• Salt and pepper to taste

Directions

Place beets in aluminum foil with 2 tablespoons of water, seal it well by pinching the edges together. Place on a baking sheet and roast for 1 hour in a 400 degree oven, or until fork tender. Peel beets and cut into wedges.

Dressing: Whisk together pomegranate syrup, olive oil, lemon juice, salt and pepper. Toss with beets and crumble cheese over salad. Serve at room temperature or chilled.