Roasted Rosemary Beet Skewers Recipe

Roasted Rosemary Beet Skewers Recipe photo by Taste of Home

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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

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Roasted Rosemary Beet Skewers Recipe

Prep: 45 min. Bake: 20 min.

Yield: 48 Servings

45 20 65

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

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.
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.
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).

Nutritional Facts 1 beet wedge with 1/2 teaspoon sauce equals 30 calories, 1 g fat (trace saturated fat), 0 cholesterol, 33 mg sodium, 5 g carbohydrate, trace fiber, trace protein.

Originally published as Roasted Rosemary Beet Skewers in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p26