POMEGRANATE MOLASSES & ROAST BEETROOT WITH ORANGES
1.5kg medium small beetroot with leaves if possible (but just use what you can find)
2 tbsp white balsamic vinegar
3 tbsp extra virgin olive oil
2 tbsp pomegranate molasses
1 garlic clove finely grated
3 small oranges, skin, pith and seeds removed cut into segments
½ cup Pomegranate seeds
2 tbsp lightly toasted walnuts
Leaves from a small bunch of dill roughly chopped
1 tbsp white balsamic vinegar
1 tsp harissa or more depending on your heat preference.
5 tbsp 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.