Rating: 4 stars
7 Ratings
  • 5 star values: 4
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  • 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


Credit: Andy Lyons

Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

126 calories; carbohydrates 29g; insoluble fiber 6g; sugars 22g; protein 3g; vitamin a 6948.4IU; vitamin c 10mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 185.5mcg; sodium 226mg; potassium 695mg; calcium 40.4mg; iron 1.4mg.