Roasted Rosemary Beet Skewers

1. 1

   Scrub beets; cut each into 16 wedges. Poke a hole through each wedge with a wooden skewer. Thread two wedges onto each rosemary sprig. Place in a greased shallow baking pan.

2. 2

   In a small bowl, combine the oil, orange zest, ginger, pepper and salt. Drizzle over beets; gently toss to coat. Bake at 350u00b0 for 20-30 minutes or until beets are tender, turning once.

3. 3

   Meanwhile, in a small saucepan, combine the pomegranate juice, sugar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is syrupy and reduced by half. Stir in brown sugar and water. Serve with beets.

* Per serving · 4 servings · Values may vary.

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