Sweet Ginger Roots

These sweet and earthy root vegetables get a burst of brightness from pomegranate juice. Serve alongside roasted meat or chilled on top of baby spinach leaves.

1 users rated this recipe an average rating of 3.0
  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 6 1/2 to 7 hours(low) or 3 1/4 to 3 1/2 hours (high)
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Sweet Ginger Roots
Ingredients
3/4
cup pomegranate juice
1
tablespoon cornstarch
1/4
teaspoon salt
1/4
cup sugar
2
teaspoons grated fresh ginger
2 3/4
pounds red and/or golden beets, trimmed, peeled, and cut into 3/4-inch wedges* (6 medium)
12
ounces carrots, peeled and cut into 3-inch pieces (halve any thick pieces) (4 medium)
Directions
  1. In a medium saucepan whisk together pomegranate juice, cornstarch, and salt until cornstarch is dissolved. Bring to boiling over medium-high heat; continue boiling for 1 minute. Stir in the sugar; cool completely. Stir in ginger.
  2. In a 3 1/2- or 4-quart slow cooker combine the pomegranate juice mixture, beets, and carrots.
  3. Cover and cook on low-heat setting for 6 1/2 to 7 hours or on high-heat setting for 3 1/4 to 3 1/2 hours. Stir to coat vegetables.
  4. Serve warm as a side dish or chilled as a salad.
From the Test Kitchen
*

To peel beets easily, use a vegetable peeler and peel the beets under slow running water. The water prevents the beets from staining your fingertips.

Nutrition Facts (Sweet Ginger Roots)
    Per serving:
  • 126 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 226 mg sodium,
  • 29 g carb.,
  • 6 g fiber,
  • 22 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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