Moroccan Roasted Beets With Pomegranate And Pistacio - beets

Method

• pre-heat oven to 425F Scrub beets well, 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. This retains all the yummy roasting flavors. Roast Beets: Toss beets, olive oil, balsamic vinegar, salt, pepper in a bowl to coat well and and place on parchment lined baking sheet and roast until fork tender, stirring every 15 minutes, about 45 minutes. When beets are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds and pistachios. Garnish with orange zest. Garnish: 1/2 C pomegranate 1/4 C crushed roasted pistachios orange zest
• Make Balsamic Glaze: 1/2 C balsamic vinegar 1 tsp maple syrup Place in small pot on med low heat, and reduce 20 minutes or until you have about 3 T