Persian roast beetroot with pomegranate molasses and pistachios Print this recipe Send to a friend  

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Persian roast beetroot with pomegranate molasses and pistachios

Earthy, roasted beetroot is given a burst of freshness thanks to a scattering of fresh pomegranate jewels and a drizzle of tangy pomegranate molasses.


  • 2 bunches of small beetroots
  • Olive oil
  • Salt
  • 1 fresh pomegranate, broken open and 'jewels' removed
  • 4 tablespoons of pomegranate molasses (available at Coles or Middle Eastern grocery stores)
  • Chopped pistachios and mint sprigs to serve
  • Optional: Plain, unsweetened coconut yoghurt (Nudie brand is excellent, available at Woolworths)


  1. Preheat oven to 200 degrees Celsius, and pop a roasting tray in to warm.
  2. Trim the beetroot tops and tails (saving a few of the small leaves for garnish) and gently scrub with a vegetable brush to remove any loose dirt.
  3. Toss cleaned beetroots in a little olive oil, and pour onto the preheated roasting tray. Bake until tender, around 40 minutes, depending on the size of your beetroots. Remove from oven, and allow to cool.
  4. Using gloves (this will stain your hands!) peel the beetroot and cut into bite-sized wedges. Arrange on serving plates.
  5. Sprinkle with fresh pomegranate 'jewels' and chopped pistachios, and drizzle with a little pomegranate molasses. Garnish with reserved beetroot leaves and mint sprigs, and serve with coconut yoghurt on the side, if desired.


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