If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Roasted Beets get festive and exotic with pomegranate seeds, pistachio, and a balsamic glaze. —feastingathome
- 3lbs beets
- 3/4 teaspoon kosher salt
- 2 T tablespoons olive oil
- pre-heat oven to 425F Scrub beets well, 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. This retains all the yummy roasting flavors. Roast Beets: Toss beets, olive oil, balsamic vinegar, salt, pepper in a bowl to coat well and and place on parchment lined baking sheet and roast until fork tender, stirring every 15 minutes, about 45 minutes. When beets are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds and pistachios. Garnish with orange zest. Garnish: 1/2 C pomegranate 1/4 C crushed roasted pistachios orange zest
- Make Balsamic Glaze: 1/2 C balsamic vinegar 1 tsp maple syrup Place in small pot on med low heat, and reduce 20 minutes or until you have about 3 T
Why Our Vegan Cookbook is for Everyone
Whether you're a meat eater, tofu lover, or in-between
A vegan cookbook for everyone—really.
What to eat and listen to tonight.
We've got the summer blues.
Our latest #f52contest: back-pocket baking.
Have a ball (jar).