Recipe: Pomegranate Glazed Beets

PREPARE THE POMEGRANATE GLAZED BEETS:

1. Preheat a convection oven to 350°F on high fan.
2. Trim and peel the beets. 
3. Toss the beets with oil, salt and pepper.
4. Wrap each beet with parchment paper then foil.
5. Roast the beets on a half sheet tray lined with a roasting rack for 45 minutes or until tender.
6. Cool the beets under refrigeration.
7. Remove the parchment and foil wrappers. Slice into orange-sized segments. Refrigerate in covered containers.

PREPARE FOR SERVICE:

1. Add 4 oz. beets to a nonstick pan over medium heat. 
2. Add 1 oz. pomegranate molasses.
3. Reduce to form a thick glaze.