Pomegranate and Maple-Glazed Beets
  • 2pounds beets, peeled and cut into 1-inch-wide wedges
  • 3/4cup unsweetened, 100 percent pomegranate juice
  • 3tablespoons pure maple syrup
  • 2teaspoons cornstarch
  • 1tablespoon cold water
  • Pomegranate seeds, for garnish
  1. Put beets into a medium saucepan; cover with salted water. Bring to a boil, reduce heat, cover, and simmer until tender, about 25 min-utes. Drain and set aside.
  2. 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.
Recipe Notes
Nutrition Facts
Pomegranate and Maple-Glazed Beets
Amount Per Serving
Calories 73
% Daily Value*
Sodium 89mg 4%
Total Carbohydrates 17g 6%
Dietary Fiber 3g 12%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 73 cal, 2% fat cal, 0g fat, 0g sat fat, 0mg chol, 2g protein, 17g carb, 3g fiber, 89mg sodium