A fun twist on roasted beets!
Roasted Beets with Beet Molasses and Toasted Pistachios
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Author:
Chef Emily Hahn
Servings
6
Prep Time
20 minutes
Cook Time
1 hour 5 minutes
Don’t hate on those beets, y’all! Beets are my favorite root vegetable. This recipe is so fun and makes a perfect side dish that can be made ahead of time when invited to your friend's house for that back-yard bbq! Be that friend, be THAT friend that brings the beets and makes people a believer!
Ingredients
For the Beets:
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4 purple beets, rinsed, whole, skin on
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4 golden beets, rinsed, whole, skin on
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Olive oil
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¼ cup red wine vinegar
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1 tbsp black peppercorns, whole
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3 cloves fresh garlic
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Chopped pistachios
For the Beet Molasses:
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1 cup sugar
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½ cup of the beet juice strained from the roasted beets
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Zest and juice of 1 orange
Tools:
Directions
Set your oven to 350°F.
Place all ingredients into a small roasting pan so that your beets cozy up together. Add 1⁄4 cup water to the pan. Cover with foil, bake about 1 to 1.5 hours, until you can stick a fork into them and they fall off of the fork.
Remove beets from the oven, let stand for about 30 min in the pan covered. Leaving them covered lets the skins get “steamed” loose, and makes them easier to peel! Once the beets have cooled, peel them and set them aside, reserving the beet juices in the roasting pan.
For the Molasses:
In a heavy-bottomed small saucepan, pour in your sugar and set the temperature to medium-high. Watch over this carefully as you want it to come to a nice caramel brown, it happens quickly.
Once you see nice caramel, “break” the sugars by pouring in the beet juices and orange juice. Be careful, this will bubble a bit. Whisk rapidly and carefully, adding orange zest and simmer for about five minutes.
To Assemble:
Top the beets with a drizzle of the molasses and the pistachios. Optionally, you can also top with feta or goat cheese.