Easy Maple & Pomegranate Glazed Roasted Beets with Goat Cheese
3 lb beets, mix of different colors if available, scrubbed and chopped into 1” cubes
¾ cup maple syrup
1 tbsp rice vinegar
1 tsp pomegranate molasses
½ tsp shoyu, tamari, or coconut liquid aminos
1 medium garlic clove, finely chopped
1 small bunch thyme
8 oz goat cheese
Preheat oven to 325° and line a baking sheet with parchment paper.
In a small bowl, mix to combine maple syrup, rice vinegar, pomegranate molasses, shoyu, and garlic.
If using tri-colored beets, place them in 3 separated sections on the baking sheet to avoid the colors bleeding. Pour liquid mixture over top of each section until it’s been completely used. Place thyme on top and place in the oven.
Bake for 40 minutes and then turn up the heat to 400°. The glaze should still be rather fluid at this point. Stir and continue to bake for about 20-30 minutes until the glaze has thickened into a sticky consistency and the beets are tender.
While the beets bake, line a 1/3 cup measuring cup with plastic wrap then gently press in goat cheese to form a cylindrical shape. Garnish with fresh herbs and pomegranate seeds. Serve cooked beets with goat cheese on the side and enjoy!
Optional: skip step 5 and crumble cold over top of hot beets instead.