A generous touch of sweet maple syrup helps take the bitter edge of these beautifully glazed beets.
2 pounds beets, peeled and cut into 1-inch-wide wedges
3/4 cup unsweetened, 100 percent pomegranate juice
3 tablespoons pure maple syrup
2 teaspoons cornstarch
1 tablespoon cold water
pomegranate seeds, for garnish
Put beets into a medium saucepan and cover with salted water. Bring to a boil, then reduce heat, cover, and simmer until tender, about 25 minutes. Drain and set aside.
Pour pomegranate juice and maple syrup into a saucepan. Bring to a simmer.
In a small bowl, stir cornstarch and water until smooth. Gradually pour into saucepan, whisking to incorporate. Simmer for 1 minute, then add beets and heat through.
Serve sprinkled with pomegranate seeds.
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