Ingredients
- ¾ lb red and/or golden beets, trimmed, peeled, and cut into ¾ inch wedges (6 medium)
- 12 oz carrots, peeled and cut into 3-inch pieces (halve any thick pieces) (4 medium)
- ½ cup pomegranate juice
- 2 tsp grated fresh ginger
- 0.12 tsp salt
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- ¼ cup sugar
How to Make It
- In a 3-½- or 4-quart slow cooker combine beets, carrots, pomegranate juice, ginger, and salt.
- Cover and cook on low-heat setting for 6 hours or high-heat setting for 3 hours. If using low-heat setting, turn cooker to high-heat setting. Stir together cornstarch and the cold water; stir into beet mixture with sugar. Cover and cook for 20 minutes more or until thickened and bubbly.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 122 kcal Calories from Fat: 0 kcal |
|
% Daily Value*
|
Trans Fat 0.0 g |
Sodium 189 mg 3% |
carbohydrates 28 g 22% |
Dietary Fiber 6 g 16% |
Sugars 21 g 23% |
Protein 3 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |