Pomegranate-Glazed Beets

Pomegranate molasses is the secret ingredient in these sweet and tangy beets.
Publish date:
pomegranate glazed beets

Recipe by Alexa Weibel

Start to Finish: 1 hour

Servings: 8


  • 1 1/2 cups pomegranate juice

  • 1 1/2 cups chicken stock

  • 2 lb. medium beets, peeled each cut lengthwise into 6 wedges

  • 4 tbsp. butter

  • 3 tbsp. pomegranate molasses

  • 1/4 tsp. ground coriander

  • 3 tbsp. finely chopped salted roasted pistachios

  • 1 tbsp. finely chopped fresh flat-leaf parsley


1. In a large deep skillet, boil the juice and stock over high heat until reduced to 11/2 cups, about 10 minutes. Stir in the beets, butter, and molasses; season with salt and pepper. Reduce heat to medium-high. Cook, stirring occasionally, for 30 minutes. Add the coriander. Continue cooking until the beets are tender and glazed, 10 to 15 minutes. Add a few tablespoons of water if the glaze forms before the beets are tender. Season the beets

2. Transfer the beets to a wide serving bowl. Serve warm or at room temperature. Just before serving, top with the pistachios and parsley.