Beetroots Glazed in Balsamic with Pomegranate and Roasted Almond Slivers

These balsamic-glazed beetroots are roasted until tender, sautéed until sticky, and finished with fresh parsley, juicy pomegranate seeds, and toasted almond slivers. A naturally sweet, nutrient-dense side dish made entirely from scratch — no honey, no refined sugars, just real flavour from regeneratively grown beets.

Making The Beetroots Glazed in Balsamic with Pomegranate and Roasted Almond Slivers

There’s something magical about a dish that tastes like you added sugar… when you absolutely didn’t. These balsamic-glazed beetroots are one of those quietly impressive bowls of goodness that come together with very little effort. By roasting the beetroots whole and then finishing them in a hot pan with garlic and balsamic, you get deep caramelisation, natural sweetness, and that beautiful sticky glaze that hugs every wedge.

Serve these beetroots lukewarm or at room temperature, topped with toasted almond slivers for crunch and ruby-red pomegranate for brightness. It’s a dish that looks festive, tastes wholesome, and fits easily on any table year-round.

Serves:

4-6 people

Time to Prepare:

25 min

Time to cook or cure:

1,5 h

Skill

Roasting, Sautéing

Serves:

4-6 people

Time to Prepare:

25 min

Time to cook or cure:

45 min

Skills:

Roasting, Sautéing

Ingredients & Tools

Ingredients

7 medium beetroots
4 tbsp olive oil (45 ml)
3 cloves garlic, chopped
5 tbsp balsamic vinegar (75 ml)
Sea salt, to taste
1 small bunch fresh parsley, chopped (about ½ cup / 15 g)
½ cup pomegranate seeds (90 g) 1 large pomegranite

For the Topping

¼ cup almond slivers (25 g), toasted
Extra chopped parsley

Tools

Baking tray + another tray or oven-safe sheet to cover the beets
Cast iron or stainless-steel sauté pan
Knife & chopping board
Mixing bowl
Small pan for toasting almonds

Useful guidelines

Choose beetroots that feel heavy for their size — this means they’re juicy and sweet.
Don’t trim too much of the tops; the stems and leaves are excellent in stir-fries or soups.
Roasting whole beetroots keeps them moist and concentrates the natural sugars.
The glaze should bubble slightly and turn glossy, but not burn — keep the heat medium.

Directions

To make these Beetroots Glazed in Balsamic with Pomegranate and Roasted Almond Slivers

Prepare the beetroots

Clean the beetroots well and cut the leaves off, leaving about three finger-lengths of stem. Do not discard the leaves — wash and reserve them for stir-fries.

Roast

Place the beetroots on a baking tray and cover them with another tray. Roast at 200°C / 400°F for 30–40 minutes, or until completely tender.

Peel and slice

Once cool enough to handle, peel the skins off and cut the beetroots into wedges.

Sauté with olive oil and garlic

Heat a generous amount of olive oil in a pan. Add the beetroot wedges and sauté for 3 minutes.
Add the chopped garlic, sprinkle with salt, and sauté for another 3 minutes.

Add balsamic and glaze

Pour in 5 tablespoons (75 ml) of balsamic vinegar and give everything a good mix.
Allow it to reduce slightly until sticky, coating all sides of the beetroots.

Finish the dish

Transfer the glazed beetroots into a mixing bowl. Add the chopped parsley and pomegranate seeds. Toss gently and taste.

Serve

No honey is needed — the natural sweetness from the beets and the reduced balsamic is more than enough.
Serve topped with toasted almond slivers and extra parsley.
Best enjoyed lukewarm or at room temperature. Perfect as a side to our beautiful pork rollade

Storing The Beetroots Glazed in Balsamic with Pomegranate and Roasted Almond Slivers

Store leftovers in an airtight container for up to 3 days in the fridge.

Serve cold, room temperature, or re-warmed lightly in a pan (not too hot, or the glaze may burn).

Add extra parsley and almonds only when serving to keep the textures fresh.

Frequently asked questions

Can I use pre-cooked beetroots?

You can, but the flavour won’t be as deep. Roasting whole beets intensifies their sweetness and keeps them juicy. Pre-cooked beets may become mushy when sautéed, and the glaze won’t cling as well.

Do I need to peel the beets after roasting?

Yes. The skins slip off easily once roasted. Peeling helps the glaze penetrate and ensures the texture is silky rather than papery.

Can I use golden or striped (chioggia) beetroots?

Absolutely. Golden beets are milder and won’t stain your hands. Chioggia beets add beautiful pink swirls. The only difference is that the glaze will appear lighter, but the flavour stays wonderful.

Is there a substitute for balsamic vinegar?

If you have no balsamic, a mix of red wine vinegar + a teaspoon of unrefined sugar or molasses can approximate the flavour. That said, true balsamic gives the richest glaze.

What can I do with the beetroot tops?

Sauté them with garlic and olive oil, add them to stir-fries, toss into soups, or chop them into omelettes. They behave like a cross between chard and spinach and are nutritionally dense — don’t skip them.

How do I keep the almonds crunchy?

Toast them just before serving. If added too early, they’ll absorb moisture from the beets and lose their texture.