Cut beets in a one inch dice and toss with oil. Roast in a 400° oven for 45 minutes stirring frequently. While beets are roasting, in heavy stock pot reduce pomegranate juice, balsamic vinegar, orange juice and red wine over medium heat until roughly one quarter of volume. When beets are beginning to brown, glaze with half of balsamic reduction and cover with tinfoil. Turn down heat to 350° and roast for 30 more minutes. Let cool and toss with remaining balsamic mixture. Serve as is for beet fanatics or assemble as salad.

For salad, whisk together lemon vinaigrette ingredients and set aside. Clean arugula, top with cucumbers, vegan cheese, blackberries and beets. Drizzle with lemon vinaigrette.