Moroccan Roasted Beets With Pomegranate And Pistachio Recipes
MOROCCAN ROASTED BEETS WITH POMEGRANATE AND PISTACHIO
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
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
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