Beetroot salad with sweet and sour dressing

Name: Beetroot salad with sweet and sour dressing
Prep time: 20 min
Cook time: 1 min
Total time: 1 min
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); 60 ml extra-virgin olive oil (¼ cup); 1 tbsp pomegranate molasses; 1 tbsp cabernet vinegar (or another aged red wine vinegar)

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Prep Time: 20 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 7

Author : Lisa Featherby

beetroot beetroot

Beetroot salad with sweet and sour dressing

Ingredients

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700 gm beetroot, trimmed (4 medium)Olive oil, for drizzling1 salad onion, bulb only, thinly sliced375 gm witlof, leaves separated (about 3)Seeds from ½ pomegranate35 gm roasted hazelnuts, coarsely chopped (¼ cup)60 ml extra-virgin olive oil (¼ cup)1 tbsp pomegranate molasses1 tbsp cabernet vinegar (or another aged red wine vinegar)

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Instructions

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Step 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, cutinto wedges and transfer to a bowl.

Step 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.

Step 3

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