Pomegranate Glazed Beets

1. 1

   Cut each beet into six wedges; place in a large bowl. Add oil and 1/2 teaspoon salt; toss to coat.

2. 2

   Place a piece of heavy-duty foil (about 24 in. long) in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil around beets and seal tightly. Bake at 400u00b0 for 35-40 minutes or until beets are tender. Open foil carefully to allow steam to escape.

3. 3

   Meanwhile, in a large saucepan, combine the pomegranate juice, sugar, brown sugar, cinnamon stick, orange zest, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is syrupy and reduced to 1/3 cup. Carefully remove beets from foil; add to syrup and toss gently to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.