Nutrition per serving may change if servings are adjusted.
2¾ pounds red and/or golden beets, trimmed, peeled, and cut into ¾-inch wedges
12 ounces carrots, peeled and cut into 3-inch pieces (halve any thick pieces) (4 medium)
2 teaspoons grated fresh ginger
½ cup pomegranate juice
¼ teaspoon salt
1 tablespoon cornstarch
1 tablespoon water
¼ cup sugar
In a 3½- or 4-quart slow cooker combine the beets, carrots, ginger, pomegranate juice 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 to high-heat setting. Stir together the cornstarch and cold water. Stir into beet mixture with the sugar or sugar substitute. Cover and cook for 20 minutes more or until thickened and bubbly.