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.
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
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