Tender and flavorful, Moroccan Roasted Beets with pomegranate seeds, toasted pistachios, and a simple balsamic glaze. A delicious, healthy side dish! 

oval serving dish with moroccan roasted beets garnished with pomegranate seeds, pistachios, and mint.

You are a unique being. You have a unique talent and a unique way of expressing it. There is something that you can do better than anyone else in the whole world–and for every unique talent and unique expression of that talent, there are also unique needs. When these needs are matched with the creative expression of your talent, that is the spark that creates abundance. Expressing your talents to fulfill needs, creates unlimited abundance.

Deepak Chopra

Why You’ll Love Moroccan Roasted Beets!

If you’re a beet lover, these roasted beets get a festive Moroccan twist in this easy, healthy vegan recipe. We roast them low and slow, which tenderizes their skin; no need to peel!

Tossed with fresh pomegranate seeds, toasted pistachios, and a balsamic glaze, sprinkled with mint and orange zest, they are a truly a feast for the senses!

Serve them warm for a delicious side dish — and save any leftovers to toss with greens for a lovely salad during the week.

Roasted BeetS Recipe Ingredients

bunch of purple beets on a wood table.
  • Beets: After scrubbing, use a sharp knife to cut beets into wedges no more than 3/4-inch thick. Peeling is optional!
  • Balsamic vinegar: Enhances the beets’ natural sweetness and adds a tangy taste.
  • Maple syrup: For sweetness, to help the beets caramelize.
  • Cumin seeds and fennel seeds: Adds warm, nutty, and subtly sweet flavor to the dish.
  • Garnishes: Pomegranate seeds, roasted pistachios, orange zest, and chopped mint or cilantro.

How to Make Roasted Beets

Preheat the oven to 350°F

1. Prep the beets. Scrub the beets and pat dry. Cut in half, then into 1-inch-thick wedges and place them in a large bowl.

how to cut beets for roasting.

2. Season. Mix the beets with olive oil, balsamic, cumin seeds, fennel seeds, salt, and pepper.

Tossing beets in a bowl with olive oil and seasonings.

3. Bake. Transfer to a parchment-lined baking sheet, cover with another baking sheet (or with foil) and bake covered on the middle rack for 45 minutes. Uncover and roast for 10-15 more minutes until fork tender.

parchment lined baking sheet with sliced beets seasoned and spread out evenly.

3. Make balsamic glaze. While the beets are roasting, add balsamic vinegar and maple syrup to a small saucepan and warm over medium-low heat. Reduce for 20 minutes, or until you have about 3 tablespoons.

Pomegranate seeds in a bowl.

4. Serve. Transfer beets to a serving dish and drizzle with balsamic glaze and sprinkle pomegranate seeds and pistachio seeds over top. Garnish with orange zest and fresh herbs. Serve immediately.

Serving Suggestions

Serve this roasted beet recipe as a delicious side dish with our Simple Delicious Moroccan Salmon, Moroccan Rice, or Moroccan Chicken!

Chef’s Tips

  1. Cook low and slow (and covered) to get their skins nice and soft. Then there is no need to peel them- saving a step.
  2. To cut a pomegranate, read how to cut a pomegranate. Or see the video below. Wear gloves if you’re worried about your fingers turning red!
  3. Add cheese! Goat cheese makes a tasty addition that complements the flavors and texture well.
Moroccan roasted bets in a serving dish.

Storing Roasted Beets

Store leftover roasted beets in an airtight container in the refrigerator for up to 3 days. Save the leftovers for salad the next day – this is good chilled too!

FAQs

Do I need to peel beets?

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. I leave the skins on, just making sure to scrub them first. If skins are not your thing, peel them first with a vegetable peeler.

Why roast beets?

Roasting beets intensifies the flavor. The dry heat of a hot oven concentrates the flavor of what you are roasting, and creates a nice caramelization. Beets naturally have a high sugar content and when roasted, their sweetness becomes even more concentrated.

Tender and flavorful, Moroccan Roasted Beets with pomegranate seeds, toasted pistachios, and a simple balsamic glaze. A delicious, healthy side dish! 

What is so startling about beets are their color.  Perhaps it is because it is so unexpected. Like gemstones, their rough exteriors do a good job of disguising what lies within. I am reminded of something I once read. Our purpose in this life, is simply to let what is inside of us, come out.

It can feel so vulnerable though. Scary. Exposing who we really are, requires a good amount of courage. Our fear of the criticism and judgment of others too often wins this internal battle. And our fears that we are not “good enough” often stop us dead in our tracks.

But when we hide who we are, we all lose.

There is something valuable about each one of us, something amazing and beautiful, that this world needs.

Be brave.

Enjoy this easy roasted beet recipe!

Sylvia

More Beet Recipes You May Like

How to cut a Pomegranate

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Tender and flavorful, Moroccan Roasted Beets with pomegranate seeds, toasted pistachios, and a simple balsamic glaze. A delicious, healthy side dish! 

Moroccan Roasted Beets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 20 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 55 mins
  • Yield: 4-6
  • Category: Side, vegan side dish, vegetables
  • Method: baked
  • Cuisine: Moroccan
  • Diet: Vegan
Print Recipe

Description

Moroccan Roasted Beets with Pomegranate Seeds, toasted pistachios and a balsamic glaze. A simple, healthy vegan side dish.

Ingredients

Units

Reduced Balsamic

Garnish:

  • 1/2 cup pomegranate seeds
  • 1/4 cup crushed roasted pistachios
  • 1 tablespoon orange zest, optional
  • 1 tablespoon chopped mint, basil or cilantro

Instructions

  1. Preheat the oven to 350°F
  2. Prep the beets. Scrub the beets and pat dry. Cut in half, then into 1-inch-thick wedges and place them in a large bowl.
  3. Season. Drizzle with olive oil,  balsamic, cumin seeds, fennel seeds, salt and pepper and mix to coat well. 
  4. Bake. Place on a parchment-lined sheet pan and cover using another sheet pan (or foil) and bake covered for 45 minutes. Uncover and bake 10-15 more minutes until fork tender. 

  1. Make Balsamic Glaze: While beets are roasting, place balsamic and maple syrup in a small pot on medium-low heat, and reduce for 20 minutes or until you have about 3 tablespoons.
  2. Serve. When beets are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds and pistachios.
  3. Garnish with orange zest and mint.

Notes

Leftovers will keep up to 4 days in an airtight container in the refrigerator, and are delicious cold as well! 

Cooking low and slow, will tenderize the skin, making it super edible. 

Nutrition

  • Serving Size: 1 cup
  • Calories: 198
  • Sugar: 22 g
  • Sodium: 474.2 mg
  • Fat: 7.6 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 31.1 g
  • Fiber: 7.7 g
  • Protein: 5.1 g
  • Cholesterol: 0 mg

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Comments

  2. Made this to bring to a Moroccan dinner party and everyone loved it! Made it exactly as written with the optional orange zest and used mint. Delicious!!

    Reply

    1. Hey Meta -the Moroccan Salmon or Moroccan Chicken would be nice here. Just type it in the search bar at the top of the blog. 🙂

      Reply

  7. Over the years we have made this numerous times and never thought to rate. One of our favorite beet recipes.

    Reply

  8. I made this tonight in my insta pot. It was my first night using it and I was looking for a side dish for my Moraccan pork roast.
    I live in a small Midwest city and the grocery store I stopped at on my way home from work only had two ingredients on the list that I needed. Beets and Fennel seed, no cumin seed or pomegranates. I looked for pomegranate juice. None of that either. I had a long day at work so I skipped a few ingredients.
    I peeled three Med to large beets and cut them into larger cubes, i doused them with two Tablespoons of olive oil, one chunky sliced red onion one tsp of Fennel seeds and a couple of good shakes of ground cumin. I set the insta pot Pressure cooker for 15 min( it should have been 30). At the end of the 15 min I set it for 10 more and the beets were fairly firm and delicious. We were just too hungry to cook ‘em any longer and they were delicious. I tasted them when they came out of the pot and they were so good that I gave up on the maple syrup and all the other ingredients. Just a great simple taste. Thanks for the inspiration!

    Reply

  9. These Moroccan roasted beets are delicious and Pomegranate makes it more delightful. I can’t wait to try them and making the Beet Salad. Really enjoy the step by step pics….makes me confident of what it should look like! Thanks!!

    Reply

  11. This recipe looks good, but I do not see the fennel or cumin used in the actual recipe instructions. I do see the note above the recipe about tossing some in while roasting the beets. Are they only optional toss-ins when roasting the beets or is something missing from the recipe? Thanks!

    Reply

    1. Sorry, I fixed the recipe- it really needed it, so thanks!!! Somehow it got messed up, appreciate you letting me know!

      Reply

  13. Just wondering what a good main dish would be to go along with the beets. Im thinking pork chops? What would be something quick and easy? And what about a starch?

    Reply

  14. I found your blog looking for fabulous beet recipes for a Valentine’s Day round up on beets. I used your picture inside the post linking back to you. I hope that’s okay. I subscribed. Very happy to find you. I think we have a similar food view.

    Reply

  16. Made this yesterday and it was delicious. I didn’t have any pistachios and forgot the zest and it was still great. Had it over mixed greens with a little extra glaze as “dressing.” My new go-to salad.

    Reply

  17. This is delcious! I didn’t have any pistachios and forgot the zest but still loved it. Had it over mixed greens and a little extra glaze served as dressing. My new go-to salad.

    Reply

  21. Normally I dont like beets, but your pictures make my mouth water for them. 🙂 Ill have to try roasting them since I havent had them that way.

    Reply

  22. We love roasted beets! We have them almost every week or so, but never tried them with pomegranate. We will definitely try your recipe. It looks amazingly delicious 🙂

    Reply

    2. Hi Sylvia,We made the recipe last night and it turned out great! Next time we will reserve some time to take photos of it 🙂

      Reply

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