Moroccan Roasted Beets With Pomegranate And Pistachio Recipes

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MOROCCAN ROASTED BEETS WITH POMEGRANATE AND PISTACHIO



Moroccan Roasted Beets with Pomegranate and Pistachio image

Moroccan Roasted Beets with Pomegranate Seeds, toasted pistachios and a balsamic glaze. A simple, healthy vegan side dish.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Side

Time 55m

Number Of Ingredients 13

3 pounds beets - scrubbed and cut into wedges no more than 3/4 inch thick ( see note). 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
1/4 cup crushed roasted pistachios
1 tablespoon orange zest, optional
1 tablespoon chopped mint or cilantro

Steps:

  • Pre-heat oven to 425F
  • Toss beets with olive oil, balsamic, cumin seeds, fennel seeds, salt, pepper in a bowl and coat well.Place on parchment-lined baking sheet place on the middle rack, and roast until fork tender, checking and stirring every 15 minutes, about 40-45 minutes.
  • Place balsamic and maple syrup 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 and mint.

Nutrition Facts : ServingSize 2/3 cup, Calories 154 calories, Sugar 16.5 g, Sodium 355.7 mg, Fat 5.7 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 23.4 g, Fiber 5.8 g, Protein 3.9 g, Cholesterol 0 mg

ROASTED BEETS WITH MOROCCAN SPICES



Roasted Beets With Moroccan Spices image

Provided by Mark Bittman

Categories     side dish

Time 2h

Number Of Ingredients 8

1 pound beets
1 pound carrot chunks
chopped almonds
1/2 teaspoon of cumin
1/2 teaspoon of coriander
a pinch of allspice
lemon juice
olive oil

Steps:

  • Heat the oven to 400.
  • Wash 1 pound beets, wrap each in foil and put on a baking sheet.
  • Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
  • Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
  • When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
  • Garnish: Mint.

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