Beets And Oranges With Warm Pomegranate Port SauceServe this colorful beet dish as a tantalizing appetizer. All photos and recipes courtesy POM Wonderful.




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September 2008

Product Reviews / Main Nibbles / Fruits

Pomegranate Dinner Party

Page 3: Beets & Oranges With Warm Pomegranate Port Sauce


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Beets & Oranges With Warm Pom Port Sauce

To prepare pomegranate juice, cut the pomegranates in half and juice them with a citrus reamer or juicer.

Yields 4 servings.


  • 1 cup pomegranate juice or juice from 2-3 pomegranates
  • 1 pound fresh beets, washed, trimmed and left whole (or quartered if
  • 1/2 cup port
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon dried oregano
  • 2 oranges, peeled and sliced
  • Salt and pepper to taste
  • 1/2 cup arils


  1. Extract arils from pomegranate.
  2. Place beets in a saucepan with enough water to cover them. Bring to a boil and cover the pan. Reduce heat and simmer for 20 minutes until tender. Remove from heat and drain the water. Cook ahead of time and cool covered in a bowl or pan until ready to prepare dish.
  3. Preheat oven to 400°F.
  4. Combine port, balsamic vinegar, sugar and oregano in a saucepan and cook over medium heat; reduce by half.
  5. Peel cooled beets and place in a casserole dish with oranges and arils; cover with sauce.
  6. Bake for 20 minutes or until hot.



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