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Pomegranate Glazed Beets

 Pomegranate Glazed Beets
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, Greendale, Wisconsin
6 ServingsPrep: 20 min. Bake: 35 min.


  • 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


  • 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.
Nutritional Facts: 2/3 cup equals 171 calories,

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Pomegranate Glazed Beets (continued)

Nutritional Facts: 5 g fat (1 g saturated fat), 0 cholesterol, 417 mg sodium, 32 g carbohydrate, 3 g fiber, 3 g protein.