Marinated beets in pomegranate sauce and roasted pumpkin seeds

Ingredients:

• 900 g red or yellow beets
• 1 tbsp. apple cider vinegar
• 1 tbsp balsamic vinegar
• 2 tsp pomegranate molasses
• 2 tsp. brown sugar
• Coarse sea salt
• 4 tbsp. l. olive oil
• 2 tablespoons toasted pumpkin seeds

Preparation:

1. Place the beets in a saucepan and cover three-quarters of the way with cold water. Season the water with table salt. Bring to a boil, then reduce the heat and simmer until the beets are tender, 30 to 35 minutes. Drain and let cool for 10 minutes.
2. Peel the beets, removing the skin with a paper towel. Trim off any tough parts from the top and bottom and cut each vegetable into 6-8 wedges.
   
   Place the beets in a bowl. In another bowl, combine the apple cider vinegar, balsamic vinegar, pomegranate molasses, brown sugar, and sea salt and pepper to taste. Stir until the sugar dissolves. Add the beets and toss thoroughly with the marinade. Marinate in the refrigerator for 10-15 minutes.
3. When ready to serve, add olive oil and toss. Season with more sea salt and pepper if needed. Garnish with toasted pumpkin seeds.