Moroccan Roasted Beets with Pomegranate and Pistachio

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 tbsp Orange, zest
  • 1/2 cup Pomegranate seeds

• Condiments

  • 9 tbsp Balsamic vinegar
  • 1 tsp Maple syrup

• Baking & Spices

  • 1/2 tsp Fennel seeds
  • 1/2 tsp Pepper, Cracked
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds
  • 1/4 cup Pistachios, roasted

Found on feastingathome.com

Description

Ingredients

• 3 pounds beets - scrubbed and cut into wedges not more than ¾ inch thick. If you prefer not to eat the peels, peel with a vegetable peeler before cutting.
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• ¾ teaspoon salt
• ½ teaspoon cracked pepper
• -----
• ½ cup balsamic vinegar
• 1 teaspoon maple syrup
• ------
• ½ cup pomegranate seeds
• ¼ cup crushed roasted pistachios
• 1 tablespoon orange zest, optional

Directions

• 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 C balsamic vinegar
• teaspoon 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:
• ½ cup pomegranate seeds
• ¼ cup crushed roasted pistachios
• orange zest