Name: Beetroot salad with sweet and sour dressing
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 - 8
Ingredients: 700 gm beetroot, trimmed (4 medium); Olive oil, for drizzling; 1 salad onion, bulb only, thinly sliced; 375 gm witlof, leaves separated (about 3); Seeds from ½ pomegranate; 35 gm roasted hazelnuts, coarsely chopped (¼ cup); Sweet and sour dressing; 60 ml extra-virgin olive oil (¼ cup); 1 tbsp pomegranate molasses; 1 tbsp cabernet vinegar (or another aged red wine vinegar)

Beetroot salad with sweet and sour dressing

Beetroot salad with sweet and sour dressing recipe - Preheat oven to 180C. Place beetroot on separate pieces of foil large enough to wrap them.

Serves 6 - 8

Prep

20M

Cook

Total

1H 20M

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Pomegranate is the tangy foil to the earthy flavour of beetroot here, while crisp witlof and crunchy hazelnuts take this salad up another notch.

Ingredients

700 gm beetroot, trimmed (4 medium)

Olive oil, for drizzling

1 salad onion, bulb only, thinly sliced

375 gm witlof, leaves separated (about 3)

Seeds from ½ pomegranate

35 gm roasted hazelnuts, coarsely chopped (¼ cup)

Sweet and sour dressing

60 ml extra-virgin olive oil (¼ cup)

1 tbsp pomegranate molasses

1 tbsp cabernet vinegar (or another aged red wine vinegar)

Method

Main

1.Preheat oven to 180C. Place beetroot on separate pieces of foil large enough to wrap them. Drizzle with oil and 1 tsp water, wrap tightly to enclose and roast on a baking tray until tender when pierced with a knife (50 minutes to 1 hour). Set aside to cool (20-30 minutes), then peel, cut into wedges and transfer to a bowl.

2.For sweet and sour dressing, whisk ingredients in a bowl. Season to taste, then add to beetroot with half the salad onion and toss to coat.

3.Layer beetroot, witlof and pomegranate seeds in a salad bowl, scatter with remaining onion and hazelnuts, drizzle with extra dressing and serve.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz