Moroccan Roasted Beets Recipe
Moroccan Roasted Beets with Pomegranate Seeds, toasted pistachios and a balsamic glaze. A simple, healthy vegan side dish.
How to Make the Best Moroccan Roasted Beets
These Moroccan Roasted Beets are a stunning side dish that brings together earthy, sweet, and tangy flavors in one beautiful presentation. The combination of tender roasted beets with a rich balsamic glaze, jewel-toned pomegranate seeds, and crunchy pistachios makes this dish as impressive to look at as it is to eat.
Roasting beets brings out their natural sweetness, while the cumin and fennel seeds add a subtle Moroccan flair that elevates this simple vegetable into something truly special. The balsamic glaze adds a beautiful sheen and a sophisticated depth of flavor that ties everything together.
This vegan-friendly dish is perfect for holiday gatherings, dinner parties, or any time you want to add a pop of color and flavor to your table. It’s healthy, easy to prepare, and can be served warm or at room temperature—making it an ideal make-ahead option for entertaining.
Moroccan Roasted Beets
Moroccan Roasted Beets with Pomegranate Seeds, toasted pistachios and a balsamic glaze. A simple, healthy vegan side dish.
Ingredients
Roasted Beets
Balsamic Glaze & Toppings
Instructions
Roast the Beets
- Preheat your oven to 400°F (200°C). Scrub the beets and pat dry. Cut in half, then into 1-inch-thick wedges and place them in a large bowl.
- Drizzle with olive oil, balsamic vinegar, cumin seeds, fennel seeds, salt, and pepper. Mix to coat well.
- Place on a parchment-lined sheet pan and cover using another sheet pan (or foil). Bake covered for 45 minutes. Uncover and bake 10-15 more minutes until fork tender.
Make the Glaze & Serve
- While beets are roasting, place balsamic vinegar and maple syrup in a small pot on medium-low heat. Reduce for 20 minutes or until you have about 3 tablespoons of glaze.
- When beets are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds, and pistachios.
- Garnish with orange zest and fresh mint before serving.
Notes
- Choose beets of similar size for even roasting.
- The balsamic glaze can be made ahead of time and stored in the refrigerator.
- For extra flavor, toast the cumin and fennel seeds in a dry pan before adding to the beets.
