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Moroccan Roasted Beets with Pomegranate Seeds, toasted pistachios and a balsamic glaze. A simple, healthy vegan side dish. #moroccanbeets #veganside #roastedbeets #cleaneating #plantbased

Moroccan Roasted Beets with Pomegranate and Pistachio


Description

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


Scale

Ingredients

  • 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

Reduced Balsamic

Garnish:

  • ½ cup pomegranate seeds
  • 1/4 cup crushed roasted pistachios
  • 1 tablespoon orange zest, optional

Instructions

  1. Pre-heat oven to 425F
  2. 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.
  3. 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.
  4. When beets are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds and pistachios. Garnish with orange zest.


Nutrition

  • Calories: 198

Keywords: roasted beets, moroccan roasted beets, roasted beets with balsamic glaze, how to roast beets, roasted beets with pistachios

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