Fustini's Oils and Vinegars
Beets with Pomegranate and Roquefort

Add To Favorites

Beets with Pomegranate and Roquefort

Reviews

This recipe does not have any reviews yet   be the first to write one

Beets with Pomegranate and Roquefort


Submitted by Elena Sidorenko, Fennville, MI

Servings4

Ingredients


Directions

Step 1. 

Remove beet greens and reserve.  Wash beets and cook in simmering water until easily pierced with a thin knife (about 15-20 minutes, depending on beet size). Transfer to a non-staining cutting board.  When cool, peel and cut beets into quarters, or smaller if beets are large.


Step 2. 

Heat 1 tablespoon olive oil in a skillet on medium-high.  Add quartered beets and Pomegranate balsamic.  Carefully mix with a spatula, coating beets with oil-vinegar glaze, until vinegar evaporates completely and beets are caramelized.  Remove from heat and keep warm.


Step 3. 

Wash, pat dry and roughly chop beet greens. In another skillet, sauté greens in remaining olive oil 3-5 minutes, until wilted.  Season with salt and pepper to taste.

Divide beets and beet greens among 4 plates alongside meat or another main course, sprinkle with cheese and garnish with toasted sesame seeds and pomegranate arils.




Leave a Recipe Review
or cancel

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Nutrition Information

Nutritional information can be found listed with each product.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More