Tender and flavorful, Moroccan Roasted Beets with pomegranate seeds, toasted pistachios, and a simple balsamic glaze. A delicious, healthy side dish!
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
- 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.
2. Season. Mix the beets with olive oil, balsamic, cumin seeds, fennel seeds, salt, and pepper.
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.
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.
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
- Cook low and slow (and covered) to get their skins nice and soft. Then there is no need to peel them- saving a step.
- 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!
- Add cheese! Goat cheese makes a tasty addition that complements the flavors and texture well.
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
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.
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.
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!
More Beet Recipes You May Like
How to cut a Pomegranate
Moroccan Roasted Beets Recipe
- 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
Description
Moroccan Roasted Beets with Pomegranate Seeds, toasted pistachios and a balsamic glaze. A simple, healthy vegan side dish.
Ingredients
- 3 pounds beets – scrubbed
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 3/4 teaspoon salt
- 1/2 teaspoon cracked pepper
Reduced Balsamic
- 1/2 cup balsamic vinegar
- 1 teaspoon maple syrup
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
- Preheat the oven to 350°F
- 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.
- Season. Drizzle with olive oil, balsamic, cumin seeds, fennel seeds, salt and pepper and mix to coat well.
- 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.
- 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.
- Serve. When beets are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds and pistachios.
- 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
Oh yes! These are to die for. Great recipe.
Thanks Mimi!
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!!
Wonderful! Themed dinner party sounds fun!