Don’t let your sides be secondary! Great sides like these Pomegranate Balsamic Beets can shine up against a fabulous entree and elevate the whole meal when the main is just a little less than perfect. Sides are those dishes you want everyone to be thinking “maybe I’ll have just a little more of that” when contemplating seconds. It’s hard not to want just a little more of this or that, even though you know you’re getting full but the sensation hasn’t hit quite yet. We’ve all been there indeed.
These beautiful Pomegranate Balsamic Beets are stunning on the table with their vibrant glossy colour. They also provide a little zing to your meal almost helping to clear the palette some. In this recipe I have used Pomegranate Balsamic Vinegar which was given to me by a friend and co-worker. It was not my birthday or any other special occasion, just a lovely lady who thought of me when she was out and about. I was touched at the gesture and thrilled with the gift…….because I’m a foodie of course. With this little bottle of vinegar also came an orange olive oil……creation yet to come!!
I love this recipe because it’s slightly sweet, tangy and has just a hint of rosemary which adds in a subtle earthy note. A lovely side to adorn your table. Enjoy!
Recipe Source: Compelled To Cook
| Servings | Prep Time |
| 8 people | 10 minutes |
| Cook Time | Passive Time |
| 60 minutes | 20 minutes |
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Beets roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
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- 2 1/2 pounds beets washed and trimmed of any long stems
- 1 tbsp olive oil
- salt and pepper
- 2 sprigs fresh rosemary 1 for roasting, 1 for glaze
- 1/3 cup fresh pomegranate juice from seeds of 1 pomegranate, see note
- 1/2 cup pomegranate balsamic vinegar see note
- 1 tsp honey
- 1 tbsp cold unsalted butter
- Preheat oven to 400℉. Place clean and trimmed whole beets on a large sheet of tin foil, enough to wrap over beets. Rub beets with olive oil and season generously with salt and pepper. Break apart a rosemary sprig into 3-4 pieces and scatter throughout beets. Wrap foil over beets and seal ends. Place packet on a rimmed baking sheet or shallow roasting pan. Bake for 45-60 minutes or when beets are just tender when pierced.
- While the beets are roasting make the glaze by combining pomegranate juice, balsamic vinegar, honey and rosemary sprig in a small sauce pan. Cook over medium heat until bubbling, stirring often to keep glaze off the sides of the pan. Let reduce for approximately 10-12 minutes until quite thick and glaze coats the back of a spoon. Remove from heat and whisk in butter. Take out rosemary sprig, scrape the sides of the pan with a spatula and set aside.
- When beets are tender, open foil pack and allow beets to cool enough to handle. Peel beets and cut into large bite size pieces approximately 1"-1 1/2" chunks. Rewarm glaze over low heat and pour over beets. Heat beets and glaze together over low heat until warm if beets have cooled too much. Serve immediately.
In this recipe I used 1/3 cup pomegranate balsamic vinegar topped up with regular balsamic vinegar to equal the 1/2 cup required. If you do not have pomegranate balsamic vinegar, regular balsamic vinegar will work nicely. To get fresh pomegranate juice, cut 1/4" or so off the top and bottom, quarter the pomegranate and cut each quarter in half. Place chunks in a bowl of cold water. Push out the seeds and they will sink to the bottom, leaving any pith floating on the water, making it easy to scoop away. Pulse the seeds in a blender or food processor and strain through a fine mesh sieve.
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