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Roasted Rosemary Beet Skewers

 Roasted Rosemary Beet Skewers
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
48 ServingsPrep: 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

2 of 2

Roasted Rosemary Beet Skewers (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.