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