Moroccan Roasted Beets With Pomegranate Seeds

FEASTING AT HOME (1)
TinyDancer: "I made this with a few substitutions in order to…" Read More
11Ingredients
75Minutes
250Calories

Ingredients

US|METRIC
  • 3 pounds 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 teaspoon salt
  • cracked pepper
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic
  • 1/2 teaspoon cumin seeds (fennel seeds, optional)
  • 1/2 cup balsamic vinegar
  • 1 teaspoon maple syrup
  • 1/2 cup pomegranate
  • 1/4 cup roasted pistachios (crushed)
  • 1 tablespoon orange zest
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    NutritionView More

    250Calories
    Sodium24% DV570mg
    Fat12% DV8g
    Protein14% DV7g
    Carbs13% DV38g
    Fiber40% DV10g
    Calories250Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium570mg24%
    Potassium1030mg29%
    Protein7g14%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber10g40%
    Sugars27g54%
    Vitamin A2%
    Vitamin C30%
    Calcium6%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    TinyDancer 2 years ago
    I made this with a few substitutions in order to use a few ingredients I had on hand. I used dried cherries instead of the pomegranate (added to the beets during second half of cooking); and used pine nuts instead of pistachios. I loved the dish immediately, and loved it even more after a couple of days. It was delicious warm or cold.