Moroccan Roasted Beets with Pomegranate and Pistachio

INGREDIENTS

3 lb

beets - scrubbed and cut into wedges not more than 3/4 inch thick. If you prefer not to eat the peels, peel with a vegetable peeler before cutting.

2 tbsp

olive oil

1 tbsp

balsamic vinegar

1/2 tsp

cumin seeds

1/2 tsp

fennel seeds

3/4 tsp

salt

1/2 tsp

cracked pepper

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1/2 cup

balsamic vinegar

1 tsp

maple syrup

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1/2 cup

pomegranate seeds

1/4 cup

crushed roasted pistachios

1 tbsp

orange zest, optional