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Roasted Beet Salad with Pomegranate Molasses


A more complex acid than any vinegar or citrus juice, pomegranate molasses stands up to the intensified sweetness of roasted beets.

Photography: Bryan Gardner

Source: Martha Stewart Living, November 2013


  • Small red and golden beets
  • Pomegranate molasses
  • Extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Pinch of cinnamon


  1. Roast beets; refrigerate up to 5 days. Drizzle with molasses and olive oil, then season with salt, pepper, and cinnamon.

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