Pomegranate Roasted Beets with Goat Cheese

Name: Pomegranate Roasted Beets with Goat Cheese
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 3/4 cup extra-virgin olive oil; 1/4 cup pomegranate molasses; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon Aleppo pepper; 3 bunches (2 1/2 lbs total) of small young beets with greens (about 12 beets); 2 tablespoons fresh thyme leaves or 1 teaspoon dried; 1/2 cup fresh pomegranate seeds; 4 ounces firm fresh goat cheese; 4 or 5 fresh chives

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5.0

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Excellent

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 45 mins
Servings
6 servings
Calories
405 kcal
Course
Side Dish
Cuisine
Middle Eastern

Pomegranate Roasted Beets with Goat Cheese

Iris Warren

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I like to serve this salad on a bed of lightly steamed beet greens because it’s a nice textural contrast, it looks really pretty, the greens are full of good nutrients that shouldn’t go to waste, and they're free! How many more reasons do you need?

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Ingredients

Servings

For the pomegranate vinaigrette

3/4 cup extra-virgin olive oil
1/4 cup pomegranate molasses
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Aleppo pepper

For the beets

3 bunches (2 1/2 lbs total) of small young beets with greens (about 12 beets)
2 tablespoons fresh thyme leaves or 1 teaspoon dried
1/2 cup fresh pomegranate seeds
4 ounces firm fresh goat cheese
4 or 5 fresh chives chopped

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Instructions

Make the pomegranate vinaigrette

In a small bowl, whisk together the oil, pomegranate molasses, salt, and black and Aleppo pepper.

Make the beets

Preheat the oven to 350°F (180°C).
Separate the beets from the greens and wash both well, scrubbing the beets with a brush. Place the whole beets on sheets of heavy-duty foil (if using a mix of varieties, use a separate sheet for each color). Drizzle each pile of beets with a few tablespoons of the vinaigrette and sprinkle with the thyme. Fold the foil up and over them to seal tightly.
Put the packets on a rimmed baking sheet and roast until the tip of a knife pierces a beet easily, 60 to 75 minutes. Let the beets cool in their packets.
While the beets are roasting, cut the beet greens and about 3 inches (7.5 cm) of the stems crosswise into thin strips.
In a medium saucepan, bring 1/2-inch (12 mm) water to a boil and add the greens. Cook until just wilted, 2 to 3 minutes, turning with tongs to ensure they cook evenly. Drain the greens and arrange them on a large serving platter.
Once the beets are cool enough to handle, cut off the pointed tips and stem ends, and cut the beets into wedges, leaving the skins on. Scatter them over the beet greens.
Sprinkle with the pomegranate seeds and crumble the goat cheese over everything. Drizzle with enough pomegranate vinaigrette to coat and garnish with the chives.

Nutrition Information

Show Details

Serving 1serving Calories 405kcal (20%) Carbohydrates 26g (9%) Protein 7g (14%) Fat 32g (49%) Saturated Fat 7g (35%) Monounsaturated Fat 21g Cholesterol 9mg (3%) Sodium 417mg (17%) Fiber 6g (24%) Sugar 18g (36%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 405 kcal

% Daily Value*

Serving	1serving
Calories	405kcal	20%
Carbohydrates	26g	9%
Protein	7g	14%
Fat	32g	49%
Saturated Fat	7g	35%
Monounsaturated Fat	21g	105%
Cholesterol	9mg	3%
Sodium	417mg	17%
Fiber	6g	24%
Sugar	18g	36%