Recipe submitted by CSA member Kathy
2 lbs fresh beets, trimmed & peeled
2 tbsp olive oil
3/4 tsp salt, divided
1 cup pomegranate juice
1/4 cup sugar
1 tbsp brown sugar
1 cinnamon stick (3in)
11/2 tsp grated orange peel
1/8 tsp pepper
Fresh pomegranate seeds (optional)
1. Cut each beet into six wedges; place in a large bowl. Add oil and 1/2 tsp salt; toss to coat.
2. Place a piece of heavy duty foil (about 24″ long) in a 15in.x10in. baking pan. Arrange beets on foil; fold foil around beets and seal tightly. Bake at 400 degrees for 35-40 minutes or until beets are tender. Open foil carefully to allow steam to escape.
3. Meanwhile, in a large saucepan, combine the pomegranate juice, sugar, brown sugar, cinnamon stick, orange peel, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is syrupy and reduced to 1/3 cup. Discard cinnamon stick. Carefully open foil around beets; add beets to syrup and toss gently to coat. Serve and enjoy!