Pomegranate-Glazed Beets
Photography by Johnny Miller
Recipe by Alexa Weibel
Start to Finish: 1 hour | Servings: 8 |
Ingredients
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
Preparation
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.
