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This recipe is a great one to have in your back pocket as a side dish for a party, or for yummy winter salads. There’s a not-so-secret ingredient that may strike you as a bit, well, I’ll just say unexpected: the maple. You may have guessed what that flavor is by now – yes, it’s the pomegranate – but it actually comes from one of my favorite secret weapons in seasonings: pomegranate molasses.
There’s a really balancing earthiness that adds the perfect amount of sweetness without taking a savory dish too far. Luckily, beets can handle a bit of sweetness anyway which keeps the combination of maple and pomegranate in check. No matter how you decide to serve it, don’t skip the goat cheese on this one because the addition of the creamy texture is absolutely my favorite part of these glazed beets.
This recipe is a great veggie side because it’s both delicious and good for you, too. You may be wondering, but what about all the sugar in the marinade? Don’t fear the sugar here, beets are fiber rich and will help your body metabolize it just fine. Carbohydrates get a bad rap, but our body really has to have them to give us energy and help with not-so-basic functions like brain function. A great rule of thumb if you’re concerned about sugar spikes is to always eat simple carbohydrates with protein and/or fiber, it will create balance and give you absolutely everything your body needs and can handle, sugar and all. Eating all foods in balance is exactly what our body wants and needs us to do!
1 hour 20 minutes
Optional: Pomegranate seeds for garnish, additional fresh herbs for cheese garnish