Moroccan Roasted Beets with Pomegranate and Pistacio

December 22, 2012
1 Ratings
  • Serves 6
Author Notes

Roasted Beets get festive and exotic with pomegranate seeds, pistachio, and a balsamic glaze. —feastingathome

What You'll Need
  • 3lbs beets
  • 3/4 teaspoon kosher salt
  • 2 t tablespoons olive oil
  1. 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
  2. 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

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1 Review

Sandy March 12, 2018
Could ‘t print the recipe out. You printer icon on the page does nothing