Pomegranate and Maple-Glazed Beets

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Pomegranate and Maple-Glazed Beets

 

2 pounds beets, peeled and cut into 1-inch-wide wedges

3/4 cup unsweetened, 100 percent pomegranate juice

3 tablespoons pure maple syrup

2 teaspoons cornstarch

1 tablespoon cold water

pomegranate seeds, for garnish

 

Put beets into a medium saucepan; cover with salted water. Bring to a boil,

reduce heat, cover, and simmer until tender, about 25 minutes. Drain and set

aside.

Pour pomegranate juice and maple syrup into saucepan; bring to a simmer. In a

small bowl, stir cornstarch and water until smooth. Gradually pour into

saucepan, whisking to incorporate. Simmer for 1 minute, then add beets and heat

through. Serve, sprinkled with pomegranate seeds.

Makes 4 to 6 servings.

Calories 73, Fat 1 g, Carbs 17 g, Sodium 89 mg, Fiber 3 g.