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11Ingredients
75Minutes
250Calories
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Ingredients
US|METRIC
5 SERVINGS
- 3 lb. beets (Scrubbed and cut into wedges not more than 3/4 inch thick. If you prefer not to eat the peels, peel with a vegetable peeler before cutting.)
- 3/4 tsp. salt
- cracked pepper
- 2 Tbsp. olive oil
- 1 Tbsp. balsamic
- 1/2 tsp. cumin seeds (fennel seeds, optional)
- 1/2 cup balsamic vinegar
- 1 tsp. maple syrup
- 1/2 cup pomegranate
- 1/4 cup roasted pistachios (crushed)
- 1 Tbsp. orange zest
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium570mg24% |
Potassium1030mg29% |
Protein7g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber10g40% |
Sugars27g |
Vitamin A2% |
Vitamin C30% |
Calcium6% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
TinyDancer 7 years ago
I made this with a few substitutions in order to use a few ingredients I had on hand. I used dried cherries instead of the pomegranate (added to the beets during second half of cooking); and used pine nuts instead of pistachios. I loved the dish immediately, and loved it even more after a couple of days. It was delicious warm or cold.