Moroccan Roasted Beets with Pomegranate and Balsamic Glaze

3 lbs. beets (Scrubbed 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.)
3/4 tsp. salt
cracked pepper
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Pomegranate Balsamic
1/2 tsp. cumin seeds, fennel seeds ( optional)

Ingredients for the Maple Balsamic Glaze:
1/2 c. Pomegranate Balsamic
1 tsp. maple syrup
1/2 c. pomegranate seeds
1/4 c. crushed roasted pistachios
1 Tbsp. orange zest


Pre-heat oven to 425F.

Toss beets, olive oil, balsamic, salt, pepper in a bowl to coat well and and place on parchment lined baking sheet. Roast until fork tender, stirring every 15 minutes, about 45 minutes.

Make Balsamic Glaze by placing glaze ingredients in small pot on med 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.

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