• 7 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • In a 3 1/2- or 4-quart slow cooker combine the pomegranate juice mixture, beets, and carrots.

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  • 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.

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  • Serve warm as a side dish or chilled as a salad.

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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

126 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 226 mg sodium. 695 mg potassium; 29 g carbohydrates; 6 g fiber; 22 g sugar; 3 g protein; 0 g trans fatty acid; 6948 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 185 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

Reviews

7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0