This is a spectacular way to elevate the average beetroot. I would happily eat this on its own, but it’s a particularly spectacular side to lamb and chicken. Should you have any beetroot leaves on your beets, make sure you keep them. Wash them thoroughly, then fry them off in a little olive oil and add with the pistachios when serving.
Ingredients 8
90 g pomegranate molasses
185 ml vegetable stock
1 tbsp olive oil
2 cloves garlic, crushed
1 tbsp chermoula spice blend
4 beetroots, medium-sized, peeled, halved
To Serve
1⁄2 pomegranate arils, from fresh pomegranate
110 g pistachio nuts, roughly chopped
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Method 5
Combine the , , , and in a bowl and whisk until thoroughly incorporated.
Add the to the bowl of your slow cooker and pour over the stock mixture. Close the lid and cook on high for 1 hour. Remove the lid and check the beetroot. You want to be able to pierce it with a knife or cake tester, but have it offer some resistance as you push into the flesh. If it still seems too firm, continue to cook, checking at 15-minute intervals until tender.
Gently remove the . If you still have quite a bit of liquid in the base of your slow cooker bowl, set it to the sauté function and cook, checking at 2-minute intervals, until it has reduced further – you want about 60 ml (2 fl oz/¼ cup) left over. If you hardly have any liquid, make sure to omit this step.
Add the to a serving bowl, spoon over the remaining cooking liquid (it’s okay if you don’t have too much; you just want your beetroot to have a nice sticky look) and season to taste.
Scatter over the and chopped , and serve.
Katrina Meynink's tips
Should you have any beetroot leaves on your beets, make sure you keep them. Wash them thoroughly, then fry them off in a little olive oil and add with the pistachios when serving.
