Pomegranate Glazed Beets Recipes

MARINATED BEETS WITH POMEGRANATE MOLASSES AND TOASTED PEPITAS

Steps:

• Fill a large pot three-quarters full with cold water and add the beets. Sprinkle the water generously with kosher salt. Bring to a boil over medium heat, and then reduce the heat and simmer gently until the beets are tender when pierced with the tip of a knife, 30 to 35 minutes. Drain and let cool for about 10 minutes.
• Peel the beets by "wiping" the skin off with a kitchen towel. Trim the tough parts of the tops and bottoms with a small knife and cut each beet into 6 to 8 wedges, like wedges of an orange.
• Place the beets in a bowl. Whisk together the cider vinegar, balsamic vinegar, pomegranate molasses, brown sugar and sea salt and pepper to taste in another bowl until the sugar dissolves. Add the beets and toss thoroughly to coat. Marinate in the refrigerator for 10 to 15 minutes.
• When ready to serve, add the olive oil and stir to coat the beets. Taste for seasoning, adding more sea salt and pepper if needed. Top with the pepitas.

POMEGRANATE GLAZED BEETS

Steps:

• Cut each beet into six wedges; place in a large bowl. Add oil and 1/2 teaspoon salt; toss to coat., Place a piece of heavy-duty foil (about 24 in. long) in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil around beets and seal tightly. Bake at 400° for 35-40 minutes or until beets are tender. Open foil carefully to allow steam to escape., Meanwhile, in a large saucepan, combine the pomegranate juice, sugar, brown sugar, cinnamon stick, orange zest, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is syrupy and reduced to 1/3 cup. Carefully remove beets from foil; add to syrup and toss gently to coat.

MOROCCAN ROASTED BEETS WITH POMEGRANATE AND PISTACHIO

Steps:

• 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.

GLAZED BEETS

Steps:

• Drain beets, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in beet juice and vinegar; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Add beets and butter; heat through.