Pomegranate Molasses Roasted Beets! A hint of sweet and earthy with a crispy outside and soft interior!
Beets one of my favorite vegetables and one I really hold near and dear to my heart. I know many people think they taste like dirt but I am here to change your tastebuds and mind!
Growing up my grandma and grandpa grew them in the backyard and I remember every Sunday when my parents and I would go for Sunday dinner I would run into the backyard and check and see if I could pull any beets to cook with. My grandpa would always have to hold me back because I would get so excited to pick them even when they weren’t ready LOL. I grew up eating them pickled and pressure cooked but as I have grown and cooked in the kitchen I love them roasted.
Roasted vegetable are really the best you can take an ordinary vegetable and make it amazing. For these beets I had some small ones from the farm that I just roasted whole and then smashed and finished them with pomegranate molasses. Haven’t tried pomegranate molasses before its amazing, tastes like balsamic but a bit sweeter and loaded with nutrients. My favorite is Just Date Syrup ( use Danielle10 for discount) its rich and full of flavor.
Little tip when buying beets make sure there are no cracks on the roots themselves and buy them with the greens attached. Treat the greens like you would another green. Also cut the greens off right away so the nutrients stay in the vegetable.
All you need for this dish is beets, salt, olive oil and pomegranate molasses. Invite all beet lovers and those on the fence to try these and add them to your favorite beet recipe list!
Pomegranate Molasses Roasted Beets
- 12-14 small to medium beets
- 1 tbsp olive oil
- 1 tsp kosher salt
- 2 tbsp pomegranete molasses
- Preheat the oven to 400 degrees.Remove the tops and the roots of the beets. Wash and dry (remove skin with a vegetable peeler if you prefer I just leave them on) Cut the large beets in 1 1/2-inch chunks small beets leave whole. Place the beets on a baking sheet and toss with the olive oil and salt. Roast for 35 to 40 minutes, turning once or twice , until the beets are tender. Remove from the oven and allow to cool for 10 minutes. Smash each beet with the palm of your hand ( use a towel if too hot) and toss with molasses. Return to the oven for 10-12 minutes until crispy. Remove from the oven and serve.
If you make this recipe please comment below I love to hear from you!