POM Ginger Ale Beets

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Hot or chilled these beets are designed to impress! There’s no need to say they’re low fat, low calorie – who cares when they taste so good?

Makes 3-1/2 cups

PREPARE THE BEETS FIRST:

approx. 5 large fresh beets – cut off ends, peel and cut into 3/8 inch thick beet steaks

water

1 T. SPICE TIME IMITATION CHICKEN BOUILLON

salt

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1- Place beet steaks in large saucepan and cover with water.

2- Add bouillon and some salt. Bring to boil and cook till tender, but not so tender they break apart.

3- When done, lift from pan onto platter and set aside, or refrigerate in covered container till you’re ready to make the sauce to serve them.

• Discard water.

• Cooked beet steaks also freeze well at this stage.

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WHEN READY TO SERVE MAKE SAUCE:

16 oz. POM WONDERFUL POMEGRANATE BLUEBERRY JUICE

2 t. guar gum powder

1 t. ground coriander

1/2 t. salt

sev. twists fresh grind black pepper

3 T. Balsamic vinegar

1 T. liquid smoke

1 t. agar powder

1/2 t. xanthan gum powder

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12 oz. can ZERO CALORIE Ginger Ale – CANADA DRY

more salt and pepper

1 T. extra virgin olive oil

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fresh or dried dill weed garnish

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1- In large saucepan combine pomegranate juice, and guar gum powder. While still cold, whisk briskly till completely dissolved.

2- Turn heat onto medium.

3- Add coriander, salt, pepper, Balsamic vinegar, liquid smoke. Whisk briskly.

4- Add agar powder and again whisk briskly till dissolved.

5- Add xanthan gum and whisk till dissolved.

6- Continue to cook over medium heat, whisking often till sauce thickens considerably.

7- Add the whole can of ginger ale, whisking to incorporate. It will foam up some, then reside with continued whisking.

8- Bring to boil, reduce heat to low and cook about 15 minutes, stirring occasionally, making sure it doesn’t stick to pan.

9- Add beet steaks to sauce. Raise heat to medium and cook till heated through or longer.

10- Salt and pepper to taste, then add extra virgin olive oil and stir gently to incorporate the oil into the sauce.

11- Serve immediately with a dried or fresh dill weed garnish.

12- If refrigerating leftovers, notice the sauce gels up, simply reheat to melt.

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Notes: These beets also serve well cold. Jellied Beets I call them then.

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I served these beets over SUPER BEET INSTANT MASH POTATO

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