Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Prepare fresh pomegranate juice.*
Place beets in a saucepan with enough water to cover them. Bring to a boil and cover the pan. Reduce heat and simmer for 20 minutes or until tender. Remove from heat and drain the water. Cook ahead of time and cool covered in a bowl or pan until ready to prepare dish.
Preheat oven to 400°F.
Combine port, balsamic vinegar, sugar and oregano in a saucepan and cook over medium heat; reduce by half.
Peel cooled beets and place in a casserole dish with oranges and arils; cover with sauce.
Bake for 20 minutes or until hot.
Serving size: 1¼ cups
*For 1 cup of juice, cut 2-3 POM Wonderful® Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set juice aside.