Moroccan Roasted Beets with Pomegranate & Pistachios
Ingredients
The beets
-
3
pounds
beets
-
2
tablespoons
olive oil
-
1
tablespoon
balsamic vinegar
-
½
teaspoon
cumin seeds
-
½
teaspoon
fennel seeds
-
¾
teaspoon
salt
-
½
teaspoon
cracked pepper
The balsamic glaze
-
½
cup
balsamic vinegar
-
1
teaspoon
maple syrup
The garnish
-
½
cup
pomegranate seeds
-
¼
cup
crushed roasted pistachios
-
1
tablespoon
orange zest (optional)
-
1
tablespoon
chopped mint or cilantro
Instructions
- Preheat the oven to 425°F.
- Toss the beets with olive oil, balsamic vinegar, cumin seeds, fennel seeds, salt, and pepper in a bowl until well coated.
- Place the beets on a parchment-lined baking sheet and roast for 40-45 minutes, stirring every 15 minutes, until fork tender.
- In a small pot, combine balsamic vinegar and maple syrup and reduce over medium-low heat for about 20 minutes until you have about 3 tablespoons of glaze.
- Once the beets are done, transfer them to a serving dish and toss with the balsamic glaze, pomegranate seeds, and pistachios.
- Garnish with orange zest and mint before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
198
Total fat
5.7g
Total carbohydrates
23.4g
Total protein
3.9g
Sodium
355.7mg
Cholesterol
0mg
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