Description
Moroccan Roasted Beets with Pomegranate Seeds, toasted pistachios and a balsamic glaze. A simple, healthy vegan side dish.
Ingredients
Units
Scale
- 3 pounds beets – scrubbed and cut into wedges no more than 3/4 inch thick ( see note). If you prefer not to eat the peels, peel with a vegetable peeler before cutting.
- 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 or cilantro
Instructions
- Pre-heat oven to 425F
- Roast Beets: Toss beets with olive oil, balsamic, cumin seeds, fennel seeds, salt, pepper in a bowl and coat well.Place on parchment-lined baking sheet place on the middle rack, and roast until fork tender, checking and stirring every 15 minutes, about 40-45 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 and mint.
Notes
If you’d like to cut your beets bigger than 3/4 inch thick, cover with foil ( so they steam and soften a bit) the first 20-30 minutes, then remove foil, continue baking until tender.
Nutrition
- Serving Size: 2/3 cup
- Calories: 198
- Sugar: 16.5 g
- Sodium: 355.7 mg
- Fat: 5.7 g
- Saturated Fat: 0.8 g
- Carbohydrates: 23.4 g
- Fiber: 5.8 g
- Protein: 3.9 g
- Cholesterol: 0 mg
