Ingredients

The following ingredients have 5 Servings
  • 3 pounds beets – scrubbed and cut into wedges no more than 3/4 inch thick ( see note). 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
  • ½ cup balsamic vinegar
  • 1 teaspoon maple syrup
  • ½ cup pomegranate seeds
  • 1/4 cup crushed roasted pistachios
  • 1 tablespoon orange zest, optional
  • 1 tablespoon chopped mint or cilantro

Instruction

  • Pre-heat oven to 425F
  • Toss beets with olive oil, balsamic,  cumin seeds, fennel seeds, salt, pepper in a bowl and coat well.Place on parchment-lined baking sheet place on the middle rack, and roast until fork tender, checking and stirring every 15 minutes, about 40-45 minutes.
  •  Place balsamic and maple syrup in small pot on medium-low heat, and reduce 20 minutes or until you have about 3 tablespoons.
  • When beets are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds and pistachios.
  • Garnish with orange zest and mint.