Roasted Rosemary Beet Skewers Recipe

Roasted Rosemary Beet Skewers Recipe
Roasted Rosemary Beet Skewers Recipe photo by Taste of Home
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Roasted Rosemary Beet Skewers Recipe

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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
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.

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

Nutritional Facts

1 each: 30 calories, 1g fat (0 saturated fat), 0 cholesterol, 33mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 0 protein.

  • 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
  1. 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.
  2. 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.
  3. 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).
Originally published as Roasted Rosemary Beet Skewers in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p26

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