― Deepak Chopra
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 with the peel.
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.
- 3 lbs beets (Scrubbed and cut into wedges not more than ¾ inch thick. If you prefer not to eat the peels, peel with a vegetable peeler before cutting.)
- ¾tsp salt
- cracked pepper
- 2 T olive oil
- 1 T balsamic
- ½ tsp cumin seeds, fennel seeds ( optional)
- ½ C balsamic vinegar
- 1 tsp maple syrup
- ½ C pomegranate
- ¼ C crushed roasted pistachios
- 1 T orange zest
- pre-heat oven to 425F
- Roast Beets:
- Toss beets, olive oil, balsamic vinegar, salt, pepper in a bowl to coat well and and place on parchment lined baking sheet and roast until fork tender, stirring every 15 minutes, about 45 minutes.
- Make Balsamic Glaze:
- /2 C balsamic vinegar
- tsp maple syrup
- Place in small pot on med low heat, and reduce 20 minutes or until you have about 3 T
- When beets are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds and pistachios. Garnish with orange zest.
- /2 C pomegranate
- /4 C crushed roasted pistachios
- orange zest