Beetroot salad with sweet and sour dressing

AT A GLANCE

  • Serves 6 - 8 people

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

  • 700 gm (4 medium) beetroot, trimmed
  • Olive oil, for drizzling
  • 1 salad onion, bulb only, thinly sliced
  • 375 gm (about 3) witlof, leaves separated
  • Seeds from ½ pomegranate
  • 35 gm (¼ cup) roasted hazelnuts, coarsely chopped
  •  
  • Sweet and sour dressing
  • 60 ml (¼ cup) extra-virgin olive oil
  • 1 tbsp pomegranate molasses
  • 1 tbsp cabernet vinegar (or another aged red wine vinegar)
01   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.
02   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.
03   Layer beetroot, witlof and pomegranate seeds in a salad bowl, scatter with remaining onion and hazelnuts, drizzle with extra dressing and serve.

Topics:

WITLOF, POMEGRANATE, BEETROOT, VEGETARIAN, HAZELNUTS, BEETROOT

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

GERALDINE MUÑOZ

FEATURED IN

May 2017

May 2017

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