If you love Middle Eastern food, have some vegan friends coming over for dinner and are not sure what to cook, this five part “Vegan Mezze” Series is for you! And for part one, let me introduce you the Pomegranate & Raspberry Roasted Beetroots!
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For those wondering what a “Mezze” is, it is a selection of small dishes traditionally served in the Middle East, Greece or Turkey. Lebanese food is one of my (and my family) favourite cuisine and it really inspired me for this dinner! For your reference, all the recipes included in this series were used for a 7-people dinner. You can also obviously use all these recipes separately as side dishes.
I almost never eat cooked beetroots but for this occasion, I thought that roasting Beetroots with a Pomegranate and Raspberry Glaze could be delicious and create a nice caramelisation. The Pomegranate brings some sweetness to the vegetable’s earthy flavour while the Raspberry adds some tanginess.
Roasting it in the oven also allows for the centre to stay nice and soft while the outside of the vegetable becomes almost crunchy.
Roasted Veggies are one of my favourite thing to make; so easy, quick and delicious! You can use so many different ingredients to flavour your veggies, like Lemon and Garlic for those Roasted Eggplants or Honey and Lemon with Carrots.
The recipe is fairly simple, but it requires two ingredients that you may not already have in your pantry: Pomegranate Molasses and Raspberry Coulis.
Pomegranate Molasse is usually easily found in any Middle Eastern supermarket, but you can also make your own by bringing Pomegranate Juice to a boil with a little bit of sugar and let it reduce until sticky.
I make my own Raspberry Coulis that I use in all sorts of recipes, but it is again something you should be able to find in the supermarket.
If you want to make some yourself, follow the same principle than for the Pomegranate Molasse: bring some Raspberry Juice or Fresh Raspberries to a boil in a pot with sugar and let it reduce until liquid. Be careful not to push it too far and let it turn into jam!
You can also use Raspberry Balsamic Vinegar, which will give a slightly different taste to the dish. I tried that option and it was just as delicious too!
If you are not looking for a vegan dish, you can also add some feta crumbs on the Beetroots before the second round in the oven.
Roasted Beetroots with Pomegranate and Raspberry Glaze
- 4 large Beetroots
- 1/4 cups Pomegranate Molasse
- 1/4 cups Raspberry Coulis
- 2 tbsp. Lemon Juice
- 3 tbsp. Olive Oil
- Salt, Pepper, Cumin Powder and Garlic Power to taste.
- Optional: Fresh Mint Leaves and Pomegranate Seeds, as a garnish
- Preheat the oven at 180°.
- Peel the Beetroots and cut them in quarters.Put them on a deep cooking tray and cook in the oven for 15 to 20min.
- While the Beetroots are cooking, prepare de Glaze: mix the Pomegranate Molasse, Raspberry Coulis, Lemon Juice, Olive Oil and Spices in a small bowl and whisk well.
- After 20 minutes, remove the Beetroots for the oven and coat with the Glaze.Make sure they are evenly coated.
- Put back in the oven for another 15 to 20min.When the Beetroots are nicely caramelised, remove from the oven.
- Optional: Chop some Mint Leaves and sprinkle over the roasted Beetroots with fresh Pomegranate Seeds.