Every morning Steve and I take our dogs (Maggie and Sadie) to Central Park for a walk. It’s really an amazing thing to do. Before 9:00am all dogs are allowed off-leash in the park. It’s like a sci-fi movie — it’s the dogs’ world and we just live in it. Literally hundreds of dogs are running around playing and sniffing and all of them get along. It’s really quite incredible and awe-inspiring. It’s an hour of pure wonder.
Today, my plan was to go to the gym as soon as I left the park. But, it was one of those mornings… so, here I am still in my kitchen. In my gym clothes. I mean, it’s just sooooooooo hot outside and it’s so cool in here…
And, it may not be logical, but I really wanted to make beets. I know, it doesn’t have anything to do with the park or my lack of exercise, but I really wanted beets.
This recipe for pomegranate glazed beets is delicious! And it’s really, really, easy. And the color is awesome.
The next time, I want beets, I’m going to substitute them for the sweet potatoes in my recipe for Sweet Potato Spaghetti Marinara.
Here are a few great reasons to make this recipe:
Beets are SO good for you. I try to find ways to fit them into my meals as much as possible. Really… many times a week. Beets nourish blood and tonify the heart. Athletes are starting to drink beet juice as a form of endurance therapy. They are anti-carcinogenic, good for anemia, and relieve constipation. I also think it’s a great idea to eat them raw sometimes because their amazing goodness is even more pumped up this way.
Pomegranate seeds nourish the blood. In Chinese medicine, we know that many illnesses and conditions are caused by the body making poor quality blood. Pomegranates and their seeds are great at helping the body make good quality blood. They are also good to combat diarrhea, anemia and incontinence. These beets are glazed with pomegranate molasses… if you are going to go sweet, go pomegranate!
- 4 medium/large red beets, peeled and cut into 1-inch pieces
- 1 Tbs extra-virgin olive oil
- sea salt and black pepper
- 2 Tbs pomegranate molasses
- Preheat oven to 425°F.
- Toss the beets with the oil.
- Season with salt and pepper.
- Now toss them with the molasses.
- Spread the glazed beets out on a parchment paper lined baking sheet, making sure they are not touching each other.
- Bake until tender, about 50 minutes.