Roasted Rosemary Beet Skewers |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 48 |
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Guests will never guess that beets are the featured ingredient in this deliciously different appetizer. But they will agree the flavor is fabulous!Cheryl Perry, Hertford, North Carolina Ingredients:
3 medium fresh beets (about 1 pound) |
24 fresh rosemary sprigs (3 inches) |
1/4 cup olive oil |
1 tablespoon grated orange peel |
2 teaspoons minced fresh gingerroot |
1 teaspoon pepper |
1/2 teaspoon salt |
pomegranate sauce: |
1 cup pomegranate juice |
2/3 cup sugar |
1-1/2 teaspoons lemon juice |
1 tablespoon brown sugar |
1 tablespoon water |
Directions:
1. Scrub beets; cut each into 16 wedges. Poke a hole through each wedge with a wooden skewer. Thread two wedges onto each rosemary sprig. Place in a greased shallow baking pan.
2. In a small bowl, combine the oil, orange peel, ginger, pepper and salt. Drizzle over beets; gently toss to coat. Bake at 350° for 20-30 minutes or until beets are tender, turning once.
3. Meanwhile, in a small saucepan, combine the pomegranate juice, sugar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is syrupy and reduced by half. Stir in brown sugar and water. Serve with beets. Yield: 4 dozen (2/3 cup sauce).
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