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