Beet marinating time is only 15 minutes.
Pomegranate sauce (molasses) gives the dish both sour and sweet note. You will love the combination of pomegranate and beets in this dish. Pumpkin seeds add a special aroma and something more original compared to regular nuts.
Share with friends: 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. red or yellow beets
- 1 tbsp. l cider vinegar
- 1 tbsp. l balsamic vinegar
- 2 tsp pomegranate molasses (molasses)
- 2 tsp brown sugar
- Coarse sea salt
- 4 tbsp. l olive oil
- 2 tbsp. l toasted pumpkin seeds
Recipes with similar ingredients: beets, apple cider vinegar, balsamic vinegar, pomegranate molasses, brown sugar, salt sea cereal, pumpkin seed
Recipe preparation:
- Put the beets in the pan and pour them into three quarters cold water. Salt the water with salt. Bring to boil, then reduce heat and simmer at low boil until beets will not become soft, from 30 to 35 minutes. Drain and cool in within 10 minutes
- Peel the beets by peeling with a paper towel. Trim hard parts top and bottom and cut each vegetable into 6-8 slices. Put the beets in a bowl. In another bowl, mix the apple vinegar, balsamic vinegar, pomegranate molasses, brown sugar and sea salt and pepper to taste, mix until sugar dissolves. Add beets and mix thoroughly with marinade. Put marinate in the refrigerator for 10-15 minutes.
- When ready to serve, add olive oil and mix. If necessary, add more sea salt and pepper. Garnish with fried pumpkin seeds.
