Roasted Rosemary Beet Skewers

• 3 medium fresh beets (about 1 pound)
• 24 fresh rosemary sprigs (3 inches)
• 1/4 cup olive oil
• 1 tablespoon grated orange zest
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup pomegranate juice
• 2/3 cup sugar
• 1-1/2 teaspoons lemon juice
• 1 tablespoon brown sugar
• 1 tablespoon water

1. Scrub beets; cut each into 16 wedges. Poke a hole through each wedge with a wooden skewer. Thread two wedges onto each rosemary sprig. Place in a greased shallow baking pan.
2. In a small bowl, combine the oil, orange zest, ginger, pepper and salt. Drizzle over beets; gently toss to coat. Bake at 350u0b0 for 20-30 minutes or until beets are tender, turning once.
3. Meanwhile, in a small saucepan, combine the pomegranate juice, sugar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is syrupy and reduced by half. Stir in brown sugar and water. Serve with beets.

fresh beets, rosemary, olive oil, orange zest, fresh gingerroot, pepper, salt, pomegranate juice, sugar, lemon juice, brown sugar, water

Taken from www.tasteofhome.com/recipes/roasted-rosemary-beet-skewers/ (may not work)