2poundsbeets, peeled and cut into 1-inch-wide wedges
3/4cupunsweetened, 100 percent pomegranate juice
3tablespoonspure maple syrup
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 min-utes. 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.
Pomegranate and Maple-Glazed Beets
Amount Per Serving
% Daily Value*
Total Carbohydrates 17g6%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.