Pomegranate Glazed Beets

Name: Pomegranate Glazed Beets
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings.
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 zest; 1/8 teaspoon pepper

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

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 zest
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 15x10x1-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 zest, 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.