Roasted Beets With Moroccan Spices Recipes

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MOROCCAN ROASTED BEETS WITH POMEGRANATE AND PISTACHIO



Moroccan Roasted Beets with Pomegranate and Pistachio image

Moroccan Roasted Beets with Pomegranate Seeds, toasted pistachios and a balsamic glaze. A simple, healthy vegan side dish.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Side

Time 55m

Number Of Ingredients 13

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

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.

Nutrition Facts : ServingSize 2/3 cup, Calories 154 calories, Sugar 16.5 g, Sodium 355.7 mg, Fat 5.7 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 23.4 g, Fiber 5.8 g, Protein 3.9 g, Cholesterol 0 mg

ROASTED BEETS WITH CUMIN AND MINT



Roasted Beets with Cumin and Mint image

Categories     Citrus     Herb     Vegetable     Roast     Vegetarian     Mint     Beet     Vegan     Gourmet

Yield Makes 6 servings

Number Of Ingredients 7

1 tablespoon fresh lemon juice
1 teaspoon cumin seeds, toasted and lightly crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 medium beets (1 1/4 pound total without greens), trimmed, leaving 1 inch of stems attached
1/3 cup fresh mint, coarsely chopped

Steps:

  • Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.
  • When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
  • Toss warm beets with dressing. Stir in mint just before serving.

ROASTED BEETS WITH HERBS



Roasted Beets with Herbs image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 6

2 bunches baby beets, peeled and halved
Olive oil, for roasting
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon

Steps:

  • Preheat the oven to 375 degrees F. Toss the beets in enough olive oil to thoroughly coat. Season with some salt and pepper.
  • Spread the beets on a large baking sheet without crowding. Roast until browned around the edges and fork-tender, about 35 minutes. Toss them with the parsley and tarragon and serve.

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