Pomegranate Beetroot Compote

Makes 1½ cups

If you really want to make a splash, this vibrant compote will bring a touch of earthly sweetness to your holiday table.


Method:

Bring shredded beetroot, pomegranate juice, and brown sugar to a boil in a small saucepan. Reduce heat to low, and simmer 20 minutes, or until beetroot is tender, and juice is syrupy.

Stir in pomegranate seeds and spice blend, and cook 5 minutes more. Season with salt and pepper, if desired. Transfer to bowl to serve.   

 

Adapted from a recipe by Vegetarian Times

 

Ingredients: 

For the compote:

  • 1 medium beetroot, peeled and shredded on large holes of grater (2 C)
  • 1 C pomegranate juice
  • 2 Tbsp light brown sugar
  • 1 C pomegranate seeds
  • 1 tsp pumpkin pie spice blend (see below)

For the pumpkin pie spice blend:

  • 1 Tbsp ground cinnamon
  • 2 tsp ground ginger
  • ½ tsp allspice
  • ½ tsp ground cloves
  • ½ tsp ground mace
  • ½ tsp ground nutmeg