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Tamari and Pomegranate Roasted Beets

Tamari and Pomegranate Glazed Baby Beets

A rich umami and slightly tangy glazed is created to coat these roasted baby beets.  The perfect autumn and winter side dish.  Pomegranate arils jewels are the perfect way to finish this dish off!

Course Side Dish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4

Ingredients

  • 14-16 baby beets or 3-4 regular to large sized beets, cut into 1.5 inch cubes
  • 1/4 cup tamari or coconut aminos
  • 3 cloves of garlic skin on (if large, you can slice them in half)
  • 2 star anise
  • 4 cloves
  • 1 tsp dried thyme leaves
  • 2 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • 1 cup of shredded baby gems lettuce can use romaine heart leaves instead
  • 1/2 cup shredded red or pink radicchio
  • 2 tbsp pomegranate arils
  • 1 tbsp fresh mint chiffonaded, or sliced really thin

Instructions

  1. Heat the oven to 400F (200C)
  2. Line a baking dish or pan with tinfoil, going up the sides
  3. Peel the baby beets, and slice in half. If they are larger, cut into fourths
  4. Add these into the tinfoil lined dish.
  5. Add the tamari, the garlic cloves, the star anise, cloves, thyme and olive oil.
  6. Pour 1/2 cup of water over everything, and toss to combine well.
  7. Cover the dish with more foil. Seal well.
  8. Roast in the centre of the oven till tender (a knife should slide in without resistance) about 60 minutes.
  9. Remove the beets from the dish and set aside in a bowl. Tent with foil to keep warm.
  10. Strain the remaining liquid and place it into a small stock pot.
  11. Cook on high till reduced to about 3-4 tbsp. It should be turning thicker, but still pourable.
  12. Add the pomegranate molasses and stir to combine.
  13. Pour this glaze over the beets and toss gently to coat.

To serve:

  1. On a serving plate spread out the shredded lettuces (combo of little gems and radicchio). Place the beets on top of the bed of greens and radicchio. Sprinkle the pomegranate arils and mint over the beets.

Recipe Notes

You can make the beets ahead of time and store in an airtight container. Store the strained cooking juices separately. Shred your lettuces as well and store.

When getting ready to serve, reduce the sauce while the beets quickly warm in a covered baking dish in the oven. They don't need to be piping hot. The finished glaze will also finish warming them up.

Inspired by a Delicious magazine article.