SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
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.