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.

Sweet Ginger Roots
Photo: Andy Lyons
Prep Time:
15 mins
Total Time:
15 mins


  • ¾ cup pomegranate juice

  • 1 tablespoon cornstarch

  • ¼ teaspoon salt

  • ¼ cup sugar

  • 2 teaspoon grated fresh ginger

  • 2 ¾ pound red and/or golden beets, trimmed, peeled, and cut into 3/4-inch wedges* (6 medium)

  • 12 ounce carrots, peeled and cut into 3-inch pieces (halve any thick pieces) (4 medium)


  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.


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 (per serving)

126 Calories
29g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 126
% Daily Value *
Sodium 226mg 10%
Total Carbohydrate 29g 11%
Total Sugars 22g
Protein 3g
Vitamin C 10mg 50%
Calcium 40.4mg 3%
Iron 1.4mg 8%
Potassium 695mg 15%
Folate, total 185.5mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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