preheat oven to 450F
peel and chop pomegranate into 1/2 inch cubes then toss beets with oil, salt, pepper, and coriander. Roast for about 25 minutes or until about 90% cooked
then toss with pomegranate molasses, rosemary/thyme, and orange juice and roast for another 5-10 minutes or until 95% cooked. Remove from oven
directly out of the oven top with walnuts and orange zest. Serve warm as a side or tossed into a beg of arugula.
Pomegranate Molasses & Rosemary Roasted Beets https://chitchaaatchai.com/food/recipes-ayurveda/pomegranate-molasses-rosemary-roasted-beets/