Pomegranate Roasted Beets with Goat Cheese
User Reviews
5
2 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
1 hr 5 mins
-
Total Time
1 hr 45 mins
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Servings
6 servings
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Calories
405 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Pomegranate Roasted Beets with Goat Cheese
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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
For the pomegranate vinaigrette
- 3/4 cup extra-virgin olive oil
- 1/4 cup pomegranate molasses
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon Aleppo pepper
For the beets
- 3 bunches (2 1/2 lbs total) beets small, young, about 12 beets
- 3 bunches (2 1/2 lbs total) beet greens small, young, about 12 beets
- 2 tablespoons thyme leaves fresh or 1 teaspoon dried
- 1/2 cup pomegranate seeds fresh
- 4 ounces goat cheese firm, fresh
- 4 or 5 chive chopped, fresh
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
(105%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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