Serves 8 / Prep tip: For best flavor, prepare the dish a few hours ahead, or up to one day in advance. Gently reheat in a saucepan.

2 pounds beets, peeled and cut into 1-inch-wide wedges
¾ cup unsweetened, 100 percent pomegranate juice
3 tablespoons pure maple syrup
2 teaspoons cornstarch
1 tablespoon cold water
Pomegranate seeds, for garnish

1. Put beets into a medium saucepan; cover with salted water. Bring to a boil, reduce heat, cover, and simmer until tender, about 25 min-utes. Drain and set aside.
2. Pour pomegranate juice and maple syrup into 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.

PER SERVING: 73 cal, 2% fat cal, 0g fat, 0g sat fat, 0mg chol, 2g protein, 17g carb, 3g fiber, 89mg sodium

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