Pomegranate Glazed Beets Recipe

Pomegranate Glazed Beets Recipe
Pomegranate Glazed Beets Recipe photo by Taste of Home
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Pomegranate Glazed Beets Recipe

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A ruby red pomegranate glaze lends a tart, slightly sweet taste to tender beets. They’d be the perfect addition to a festive holiday table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recommended: 30 Fall Harvest Salads
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 2 pounds fresh beets, trimmed and peeled
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt, divided
  • 1 cup pomegranate juice
  • 1/4 cup sugar
  • 1 tablespoon brown sugar
  • 1 cinnamon stick (3 inches)
  • 1-1/2 teaspoons grated orange peel
  • 1/8 teaspoon pepper

Directions

Cut each beet into six wedges; place in a large bowl. Add oil and 1/2 teaspoon salt; toss to coat.
Place a piece of heavy-duty foil (about 24 in. long) in a 15-in. x 10-in. baking pan. Arrange beets on foil; fold foil around beets and seal tightly. Bake at 400° for 35-40 minutes or until beets are tender. Open foil carefully to allow steam to escape.
Meanwhile, in a large saucepan, combine the pomegranate juice, sugar, brown sugar, cinnamon stick, orange peel, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is syrupy and reduced to 1/3 cup. Carefully remove beets from foil; add to syrup and toss gently to coat. Yield: 6 servings.
Originally published as Pomegranate Glazed Beets in Country Woman December/January 2013, p33

Nutritional Facts

2/3 cup: 171 calories, 5g fat (1g saturated fat), 0 cholesterol, 417mg sodium, 32g carbohydrate (28g sugars, 3g fiber), 3g protein.

  • 2 pounds fresh beets, trimmed and peeled
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt, divided
  • 1 cup pomegranate juice
  • 1/4 cup sugar
  • 1 tablespoon brown sugar
  • 1 cinnamon stick (3 inches)
  • 1-1/2 teaspoons grated orange peel
  • 1/8 teaspoon pepper
  1. Cut each beet into six wedges; place in a large bowl. Add oil and 1/2 teaspoon salt; toss to coat.
  2. Place a piece of heavy-duty foil (about 24 in. long) in a 15-in. x 10-in. baking pan. Arrange beets on foil; fold foil around beets and seal tightly. Bake at 400° for 35-40 minutes or until beets are tender. Open foil carefully to allow steam to escape.
  3. Meanwhile, in a large saucepan, combine the pomegranate juice, sugar, brown sugar, cinnamon stick, orange peel, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is syrupy and reduced to 1/3 cup. Carefully remove beets from foil; add to syrup and toss gently to coat. Yield: 6 servings.
Originally published as Pomegranate Glazed Beets in Country Woman December/January 2013, p33

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