Baked beetroot with walnuts and pomegranate molasses
We love beetroot, pancar, as we call in Turkish and I have been making this delicious baked beetroots with garlic, walnuts, pomegranate molasses dish a lot recently. It makes a wonderful meze, also accompanies pasta, rice and grills beautifully. It is also vegan and gluten free, and so easy to make. Here’s my recipe, if you’d like to give it a go.
Author: Ozlem Warren
Recipe type: Vegetarian, Vegan, Gluten-free meze
Cuisine: Turkish cuisine
Serves: 4-6
Ingredients
500gr/1.2oz beetroot, peeled and cut into bitesize chunks
30ml/2 tbsp olive oil
2 cloves of garlic, finely chopped
85gr/3oz walnuts, chopped
15ml/1 tbsp pomegranate molasses
30ml/2 tbsp pomegranate seeds to decorate
Sprigs of flat leaf parsley to decorate
Salt and freshly ground black pepper to taste
Instructions
Preheat the oven to 200 C/ 400 F
Pour in the olive oil on a baking tray and stir in the beetroot, cut into bitesize chunks and chopped garlic to the tray. Coat them with the olive oil, season with salt and ground black pepper. Then roast in the preheated oven for about 40 minutes.
Once cooked, let the beetroot & garlic cool in the tray, then transfer into a serving plate.
Stir in the chopped walnuts and the pomegranate molasses, combine well.
Decorate with pomegranate seeds and sprigs of parsley and serve.
Afiyet Olsun.
Recipe by Ozlem's Turkish Table at https://ozlemsturkishtable.com/2019/03/ozlems-turkish-table-10-off-baked-beetroot-with-walnuts-and-pomegranate-molasses/