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MOROCCAN ROASTED BEETS WITH POMEGRANATE AND PISTACHIO

Course Vegetables
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 to 6

Ingredients

  • 3 lbs. beets - scrubbed and cut into wedges not more than ¾ inches thick. If you prefer not to eat the peels, peel with a vegetable peeler before cutting.
  • 2 tbs. olive oil
  • 1 tbs. balsamic vinegar
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 3/4 tsp salt
  • 1/2 tsp black pepper cracked

Balsamic Glaze

  • 1/2 cup balsamic vinegar
  • 1 tsp maple syrup

Garnish

  • 1/2 cup pomegranate arils
  • 1/4 cup pistachios roasted, crushed
  • 1 tbs. orange zest optional

Instructions

  • Pre-heat oven to 425F

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.

Make Balsamic Glaze:

  • ½ cup balsamic vinegar and 1 tsp maple syrup Place 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.

Garnish:

  • Garnish with pomegranate seeds, pistachios and orange zest