Enjoy the vibrant flavors of Morocco with this easy and healthy vegan recipe for roasted beets with pomegranate and pistachios. This festive dish is perfect for the holiday season or any time you want to add some color and nutrition to your table. Roasting beets brings out their natural sweetness and earthiness, and pairing them with tangy pomegranate, crunchy pistachios, and a balsamic glaze makes for a delicious contrast of textures and tastes. You can serve this dish warm as a hearty side, or toss the leftovers with some greens for a refreshing winter salad.
Beets are not only beautiful, but also nutritious. They are rich in antioxidants, fiber, folate, and nitrates, which can help lower blood pressure and improve exercise performance. Beets come in different colors, from golden yellow to deep purple, and each one has its own unique pattern. They are like jewels of nature, hiding their beauty under a rough exterior.
To make this dish, you will need:
- 3 pounds of beets – scrub them well and cut them into wedges no more than 3/4 inch thick. You can peel them if you prefer, but I like to keep the skins on for extra flavor and nutrients.
- 2 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of cumin seeds
- 1 teaspoon of fennel seeds
- Salt and pepper to taste
- 1/4 cup of balsamic glaze (you can buy it or make your own by simmering balsamic vinegar until thickened)
- 1/4 cup of pomegranate seeds
- 1/4 cup of toasted pistachios
Here are the steps to make it:
- Preheat oven to 425°F.
- In a large bowl, toss the beets with olive oil, balsamic vinegar, cumin seeds, fennel seeds, salt, and pepper. Make sure they are well coated.
- Spread the beets on a baking sheet lined with parchment paper. Roast them in the middle rack of the oven until they are fork-tender, stirring every 15 minutes. This will take about 40 to 45 minutes.
- Transfer the roasted beets to a serving platter. Drizzle with balsamic glaze and sprinkle with pomegranate seeds and pistachios.
- Enjoy!
