Beets get a festive Moroccan twist with this easy and healthy recipe. Roasted beets, with a balsamic glaze tossed with pomegranate seeds and pistachios, served warm make for a hearty side dish. Save the leftovers and toss with greens for a lovely winter salad, during the week.
To peel or not to peel? When roasting beets there is much debate over whether or not to peel them, and when. Some people roast beets whole, letting them cool and slipping off their skins. To me this seems to defeat the purpose. All the yummy flavor of the olive oil, balsamic, salt and pepper, gets tossed.
Out of laziness I suppose, and the hopeful idea that the skins are really nutritious, I leave the skins on. Just make sure to give them a good scrubbing. If skins are not your thing, Ina Garten suggests peeling them first with a vegetable peeler, and then roasting them. This, to me seems to be the best way. But then again, like I said, sometimes I feel a bit lazy.
Tip: If you peel a pomegranate in a bowl, under water, you won’t splatter yourself with bright red juices. The pith and skin will float up to the top… and the seeds will sink to the bottom.
When the beets are tender, toss them with the glaze, pomegranate seeds, pistachio, and a little orange zest. Serve immediately and save the leftovers for salad the next day.