Marinated beets in pomegranate sauce and roasted pumpkin seeds

Votes: 2

How to Make - Marinated Beets with Pomegranate Sauce and Roasted Pumpkin Seeds

Pomegranate sauce (molasses) adds a tart and sweet note to the dish. You'll love the combination of pomegranate and beetroot in this dish. Pumpkin seeds add a unique flavor and a unique twist compared to regular nuts.

Time: 1 hour 20 min.
Complexity: easily
Servings: 6 - 8

The marinating time for beets is only 15 minutes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g red or yellow beets
1 tbsp. apple cider vinegar
1 tbsp balsamic vinegar
2 tsp pomegranate molasses
2 tsp. brown sugar
Coarse sea salt
4 tbsp. l. olive oil
2 tablespoons toasted pumpkin seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beet, apple cider vinegar, balsamic vinegar, pomegranate molasses, brown sugar, sea salt flakes, pumpkin seed

Cooking the dish according to the recipe:

Place the beets in a saucepan and cover three-quarters of the way with cold water. Season the water with table salt. Bring to a boil, then reduce the heat and simmer until the beets are tender, 30 to 35 minutes. Drain and let cool for 10 minutes.
Peel the beets, removing the skin with a paper towel. Trim off any tough parts from the top and bottom and cut each vegetable into 6-8 wedges.

Place the beets in a bowl. In another bowl, combine the apple cider vinegar, balsamic vinegar, pomegranate molasses, brown sugar, and sea salt and pepper to taste. Stir until the sugar dissolves. Add the beets and toss thoroughly with the marinade. Marinate in the refrigerator for 10-15 minutes.