Pomegranate molasses is the secret ingredient in these sweet and tangy beets.
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
Transfer the beets to a wide serving bowl. Serve warm or at room temperature. Just before serving, top with the pistachios and parsley.
