We love beets!
Look no further, we’ve got you covered right here with this delicious Balsamic Glazed Roasted Beets (with pistachios and pomegranate seeds) dish.
Beets are great for us for a number of reasons- like for example they’re a source of anti-inflammatory compounds like anthocyanin, and they’re also a source of various vitamins and minerals like energizing b vitamins, magnesium and manganese. Research also suggests that beets are a great to boost your stamina to help exercise longer, improve blood flow, and help lower blood pressure. Top these roasted beets with a balsamic glaze, pomegranate seeds and pistachios for the best flavor!
Enjoy!
Balsamic Glazed Roasted Beets with Pomegranate Seeds and Pistachios
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Makes:4-6 servings
Ingredients:
- 3 pounds beets – scrubbed and cut into wedges not more than ¾ inch thick. 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
For the glaze:
- ½ cup balsamic vinegar
- 1 teaspoon maple syrupTopping:
- ½ cup pomegranate seeds
- ¼ cup crushed roasted pistachios
- 1 tablespoon orange zest, optional
Directions:
- Pre-heat oven to 425F.
- Toss beets with olive oil, balsamic vinegar, cumin, fennel, salt, pepper in a bowl and coat well.
- Place on parchment lined baking sheet and roast until fork tender, stirring every 15 minutes, about 45 minutes.
- Make Balsamic Glaze by adding ingredients to a small sauce pan on medium low heat, and reduce 20 minutes or until you have about 3 tablespoons.
- When beets are cooked, plate and toss with the balsamic glaze, and sprinkle on pomegranate seeds and pistachios. Add a dash of orange zest if desired.
- Enjoy!
Want more veggies and sides? Click here!
About the author!
Pauline Fitzgerald is a Contributing Writer and Intern here at ISN and we’re so excited to have her working with us! Pauline is a Journalism Major at the University of Alabama and has a great passion for nutrition and wellness. Growing up in an Italian household, Pauline was exposed all types of food, and a healthy balanced lifestyle. Pauline loves to cook, try new recipes and learn about the benefits that each fruit and vegetable holds for the body; she also loves to try new exercise routines, and loves to share her passion!
