Pomegranate Balsamic Beets are roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
Pomegranate Balsamic Beets
Print Recipe
Beets roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
    Servings Prep Time
    8 people 10 minutes
    Cook Time Passive Time
    60 minutes 20 minutes
    Servings Prep Time
    8 people 10 minutes
    Cook Time Passive Time
    60 minutes 20 minutes
    Pomegranate Balsamic Beets are roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
    Pomegranate Balsamic Beets
    Print Recipe
    Beets roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
      Servings Prep Time
      8 people 10 minutes
      Cook Time Passive Time
      60 minutes 20 minutes
      Servings Prep Time
      8 people 10 minutes
      Cook Time Passive Time
      60 minutes 20 minutes
      Ingredients
      Servings: people
      Instructions
      1. 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.
      2. 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.
      3. 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.
      Recipe Notes

      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.