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Pomegranate Molasses & Roast Beetroot with Oranges


Pomegranate Molasses & Roast Beetroot with Oranges name

1.5 kg medium small beetroot with leaves if possible (but just use what you can find)
2 tblspns white balsamic vinegar
3 tablspns extra virgin olive oil
2 tblspns pomegranate molasses
1 garlic clove finely grated
3 small oranges, skin, pith and seeds removed cut into segments
Pomegranate seeds ½ cup
2 tblspns lightly toasted walnuts
Leaves from a small bunch of dill roughly chopped
For the dressing
1 tblspn white balsamic vinegar
1 teaspoon harissa or more depending on your heat preference.
5 tblspns extra virgin olive oil
½ tsp runny honey
½ tsp pomegranate molasses
Preheat oven to 190C fan. Wash and peel beetroot, keeping leaves intact and halving any larger beetroot. Put a double layer of foil (big enough to make a tent around the beetroot) into a roasting tin. Mix vinegar, oil, pomegranate molasses and garlic together and season well. Put all the the beets into the foil and pour this mixture on. Toss then seal the foil like a package. Cook in oven until tender. This can take up to 90 minutes but start checking after 40. This dish is served at room temperature so this part can be done well in advance.
Whisk together all the ingredients for the dressing, then taste for seasoning. Cut the beetroot into wedges keeping any leaves intact and toss them in a bowl with half the dressing, then transfer to a serving platter. Add orange segments.
Spoon rest of dressing over - use only as much as you need - you don’t want it floating - then scatter pomegranate seeds, walnuts and dill. Break the chunks of clevedon buffalo feta and dot it around.

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