roasted beets

Prep time: 30 mins | Cook time: 45 mins | Total time: 1 hour 15 mins

Recipe from: Sylvia Fountaine | Feasting at Home Blog

Serves: 4­-6


3 lbs beets (Scrubbed 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.)

3⁄4 tsp salt
cracked pepper
2 T olive oil
1 T balsamic
1⁄2 tsp cumin seeds, fennel seeds ( optional) ­­­­­
1⁄2 C balsamic vinegar
1 tsp maple syrup
1⁄2 C pomegranate
1⁄4 C crushed roasted pistachios
1 T orange zest


  1. pre­heat oven to 425F
  2. Roast Beets:
  3. Toss beets, olive oil, balsamic vinegar, salt, pepper in a bowl to coat well and and place on parchmentlined baking sheet and roast until fork tender, stirring every 15 minutes, about 45 minutes.
  4. Make Balsamic Glaze:
  5. 1/2 C balsamic vinegar
  6. tsp maple syrup
  7. Place in small pot on med low heat, and reduce 20 minutes or until you have about 3 T
  8. When beets are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds andpistachios. Garnish with orange zest.
  9. Garnish:
  10. 1/2 C pomegranate
  11. 1/4 C crushed roasted pistachios
  12. orange zest

Recipe by Feasting At Home