Beets with Pomegranate and Pistachios Moroccan

five

• Time for preparing

  Contents

  • • 0.0.1 1h 15min
    • 0.0.2 Medium dish
    • 0.0.3 81.35kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 15min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  81.35kcal

• Rating
  

  5 out of 5

• Recipe

Delicious salad – Moroccan beetroot with pomegranate and pistachios – easy to cook at home, following my recipe. This one is very bright and a beautiful beet salad can be made as a side dish for meat and as a separate dish.

Let’s get started!

Ingredients

0/9 ingredients

• 1.3 kg of small beets
• 1/2 cup pomegranate seeds
• 1/3 cup roasted pistachios
• grated zest of 1 orange
• 2 tbsp. l olive oil
• 1 tbsp. l balsamic vinegar
• salt; freshly ground black pepper to taste
• 125 ml balsamic vinegar (for glaze)
• 1 tbsp. l honey (for glaze)

5 из 5 1 1ч 15мин1ч 15мин 81.35

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Preheat the oven to 220 degrees.
2. We clean the beets and cut into slices.
3. In a bowl, mix olive oil, balsamic vinegar, beets, salt and pepper. Put the beets on a baking sheet and send in the oven. Bake until soft for about 45 minutes.
4. Pour balsamic vinegar into a stewpan, add honey and put on medium heat. Bring to a boil, reduce the heat and boil until about 3 tablespoons are left liquids. It takes about 20 minutes.
5. We mix the finished beets with glaze, shift to plate and decorate with chopped pistachios and pomegranate seeds. From above sprinkle with orange zest.

Keywords:

• orange
• nuts
• beet
• hearty salad
• pistachios