Cook: 6-1/2 to 7 hours (low) or 3-1/4 to 3-1/2 hours (high)
Sweet Ginger Roots
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.
In a 3-1/2- or 4-quart slow cooker combine the pomegranate juice mixture, beets, and carrots.
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.