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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A ruby red pomegranate glaze lends a tart, slightly sweet taste to tender beets. Theyâd be the perfect addition to a festive holiday table. Ingredients:
2 pounds fresh beets, trimmed and peeled |
2 tablespoons olive oil |
3/4 teaspoon salt, divided |
1 cup pomegranate juice |
1/4 cup sugar |
1 tablespoon brown sugar |
1 cinnamon stick (3 inches) |
1-1/2 teaspoons grated orange peel |
1/8 teaspoon pepper |
Directions:
1. Cut each beet into six wedges; place in a large bowl. Add oil and 1/2 teaspoon salt; toss to coat.
2. Place a piece of heavy-duty foil (about 24 in. long) in a 15-in. x 10-in. baking pan. Arrange beets on foil; fold foil around beets and seal tightly. Bake at 400° for 35-40 minutes or until beets are tender. Open foil carefully to allow steam to escape.
3. Meanwhile, in a large saucepan, combine the pomegranate juice, sugar, brown sugar, cinnamon stick, orange peel, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is syrupy and reduced to 1/3 cup. Carefully remove beets from foil; add to syrup and toss gently to coat. Yield: 6 servings.
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