Moroccan Roasted Beets with Pomegranate Seeds, toasted pistachios and a balsamic glaze. A simple, healthy vegan 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 fulfillneeds, creates unlimited abundance. ~ Deepak Chopra
Beets get a festive Moroccan twist in this easy, healthy vegan recipe. Moroccan Roasted Beets with pomegranate, toasted pistachios with a balsamic glaze, served warm, makes for a hearty side dish, and save the leftovers and toss with greens for a lovely winter salad during the week.
It can feel so vulnerable though. Scary. Exposing who we really are deep down requires a good amount of courage. Our fear of the criticism and judgement of others too often wins this internal battle. And our fears that we are not “good enough” often stop us in dead our tracks.
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.
Moroccan Roasted Beets with Pomegranate and Pistachio
Moroccan Roasted Beets with Pomegranate Seeds, toasted pistachios and a balsamic glaze. A simple, healthy vegan side dish.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4-6
- Category: Side, vegan side dish
- Method: oven roasted
- Cuisine: Moroccan
- 3 pounds beets – scrubbed and cut into wedges not more than 3/4 inch thick. If you prefer not to eat the peels, peel with a vegetable peeler before cutting.
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ¾ teaspoon salt
- ½ teaspoon cracked pepper
- ½ cup balsamic vinegar
- 1 teaspoon maple syrup
- ½ cup pomegranate seeds
- 1/4 cup crushed roasted pistachios
- 1 tablespoon orange zest, optional
- Pre-heat oven to 425F
- Roast Beets: Toss beets with olive oil, balsamic vinegar, cumin, fennel, salt, pepper in a bowl and coat well.Place on parchment lined baking sheet and roast until fork tender, stirring every 15 minutes, about 45 minutes.
- Make Balsamic Glaze: Place balsamic and maple syrup in small pot on medium low heat, and reduce 20 minutes or until you have about 3 tablespoons.
- When beets are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds and pistachios. Garnish with orange zest.
- Calories: 198
Keywords: roasted beets, moroccan roasted beets, roasted beets with balsamic glaze, how to roast beets, roasted beets with pistachios