Pomegranate and Maple-Glazed Beets
This recipe was originally published in Delicious Living, available for free at Brighter Day Natural Foods. The flavor of this recipe is a great blend of sweet and tart.
Ingredients
2 pounds beets, cubed
¾ cup unsweetened 100% pomegranate juice
3 tbsp pure maple syrup
2 tsp cornstarch
1 tbsp cold water
Preparation
There are multiple methods for juicing a pomegranate, if you so choose to. I used a citrus juicer and a very fine strainer to separate the seeds from the juice.
Put beets in a saucepan and cover with salted water. Bring to a boil, reduce heat, cover, and simmer until tender (about 25 min). Drain and set aside.
For sauce, combine pomegranate juice and maple syrup into a saucepan and bring to a simmer. In a small bowl, combine cornstarch and water until smooth. Gradually pour into saucepan, whisking to incorporate. Simmer for 1 min then add beets and heat through. (If sauce is too bitter for your taste at the end, add a little extra maple syrup.)
