In a 3 1/2- 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.
1 1/2 other carbohydrate, 1 vegetable