Place beets in a medium saucepan and cover with salted water. Bring to a boil, reduce heat, cover, and simmer until tender (about 20-25 minutes). Drain and set aside.
Pour pomegranate juice and maple syrup into saucepan, and bring to a simmer. In a small bowl, stir cornstarch and water until smooth. Gradually pour into saucepan, whisking to incorporate. Simmer for 1 minute, then add beets, and heat through. Serve, sprinkled with pomegranate seeds.
For best flavor, prepare this dish at least a few hours ahead. Gently reheat in a saucepan before serving.

2 pound beets, peeled and cut into 1-inch wide wedges
3/4 cup unsweetened, 100% pomegranate juice
3 tablespoon pure maple syrup
2 teaspoon cornstarch
1 tablespoon cold water
optional: pomegranate seeds for garnish