Moroccan Roasted Beets With Pomegranate And Pistacio

1. 1

   ["pre-heat oven to 425F

2. 2

   Scrub beets well, and cut into wedges not more than 3/4 inch thick. If you prefer not to eat the peels, peel with a vegetable peeler before cutting. This retains all the yummy roasting flavors.

3. 3

   Roast Beets:

4. 4

   Toss beets, olive oil, balsamic vinegar, salt, pepper in a bowl to coat well and and place on parchment lined baking sheet and roast until fork tender, stirring every 15 minutes, about 45 minutes.

5. 5

   When beets are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds and pistachios. Garnish with orange zest.

6. 6

   Garnish:

7. 7

   1/2 C pomegranate

8. 8

   1/4 C crushed roasted pistachios

9. 9

   orange zest", "Make Balsamic Glaze:

10. 10

    1/2 C balsamic vinegar

11. 11

    1 tsp maple syrup

12. 12

    Place in small pot on med low heat, and reduce 20 minutes or until you have about 3 T"]

* Per serving · 4 servings · Values may vary.

No additional tips available.