Roasted Beet Salad With Pomegranate Molasses Recipes

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

Ingredients

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

MARINATED BEETS WITH POMEGRANATE MOLASSES AND TOASTED PEPITAS

Marinated Beets with Pomegranate Molasses and Toasted Pepitas image

The pomegranate molasses adds both a sour and sweet note at the same time. I love the combination of pomegranate in any form with beets, actually. The pepitas add a roasted flavor and are a little something new compared to a sprinkle of nuts.

Provided by Alex Guarnaschelli

Categories side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

6 medium red or golden beets (about 2 pounds)
Kosher salt
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
2 teaspoons pomegranate molasses
2 teaspoons dark brown sugar
Coarse sea salt
Freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 tablespoons toasted pepitas

Steps:

Fill a large pot three-quarters full with cold water and add the beets. Sprinkle the water generously with kosher salt. Bring to a boil over medium heat, and then reduce the heat and simmer gently until the beets are tender when pierced with the tip of a knife, 30 to 35 minutes. Drain and let cool for about 10 minutes.
Peel the beets by "wiping" the skin off with a kitchen towel. Trim the tough parts of the tops and bottoms with a small knife and cut each beet into 6 to 8 wedges, like wedges of an orange.
Place the beets in a bowl. Whisk together the cider vinegar, balsamic vinegar, pomegranate molasses, brown sugar and sea salt and pepper to taste in another bowl until the sugar dissolves. Add the beets and toss thoroughly to coat. Marinate in the refrigerator for 10 to 15 minutes.
When ready to serve, add the olive oil and stir to coat the beets. Taste for seasoning, adding more sea salt and pepper if needed. Top with the pepitas.