Pomegranate-and-Beet Compote

Makes 1 1/2 cups

This vibrant compote, which falls somewhere between a condiment and a side dish, will bring a touch of earthy sweetness to your holiday table.

• 1 medium beet, peeled and shredded on large holes of box grater (2 cups)
• 1 cup pomegranate juice
• 2 Tbs. light brown sugar
• 1 cup pomegranate seeds
• 1 tsp. pumpkin pie spice blend

1 | Bring shredded beet, pomegranate juice, and brown sugar to a boil in small saucepan. Reduce heat to low, and simmer 20 minutes, or until beets are tender, and juice is syrupy.
2 | Stir in pomegranate seeds and spice blend, and cook 5 minutes more. Season with salt and pepper, if desired.