Tuesday, December 22, 2015
Moroccan Roasted Beets with Pomegranate Seeds
It's the week of Christmas. Insanity, right?! I have barely started my shopping (and I sort of can't afford to anyway). I have, however, been making candies for gifts like it's my job; get ready for lots of recipes... then again, I am weeks behind on recipes, so you can expect the candy recipes maybe by Valentine's Day! Because here we are at almost Christmas, and I am about to share my Thanksgiving recipes with you.
As you may already know, I hosted Thanksgiving this year. 35 beautiful, wonderful family and friends packed into my house, and every one of them helped make it possible. For example, I somehow managed to not have to roast either the turkeys or the ham! I got to focus on desserts and side dishes, which are my true loves anyway.
No offense, Tracy. I love you and your bread pudding ;)
Moroccan roasted beets with pomegranate seeds
from Feasting at Home
serves 4 - 6
3 pounds beets, scrubbed, peeled, and cut into 3/4-inch wedges or slices
2/4 teaspoon salt
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup balsamic vinegar
1 teaspoon maple syrup
1/2 cup pomegranate seeds
1/4 cup crushed roasted pistachios
1 tablespoon orange zest
1) Preheat oven to 425 degrees. Toss beets, olive oil, vinegar, salt, and pepper in a bowl. Place on a parchment-lined baking sheet and roast until fork tender, stirring every 15 minutes, for about 45 minutes.
2) While beets roast, make the glaze. Combine vinegar and maple syrup in a small pot on low heat and reduce for 20 minutes until you have about 3 tablespoons.
3) When beets are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds, and pistachios. Garnish with orange zest.