Pomegranate Beetroot Compote

Method:

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

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