Roasted beetroot with pomegranate
| Recipe By: | Prue Leith Chef's Academy |
| Serves: | 6-8 portions |
Ingredients
- 3 tbsp pomegranate seeds
- 60 ml olive oil
- 5 ml honey
- 20 ml balsamic vinegar
- large pinch pepper
- a pinch salt
- 3 tbsp canola oil
- 10 leaves basil
- 1 beetroot
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat the oven to 190°C.
- Place the beetroot on a roasting try, drizzle with canola oil and roast in the oven for 40 mins to 1 hour. Place a skewer into the beetroot to make sure it is soft.
- Remove from the oven and place in a bowl, cover the bowel with plastic wrap and leave the beetroot to sweat for 30 minutes. Take off the plastic wrap and peel off the beetroot skins.
- Cut Beetroot in half and each half into 3 wedges.
- Cut the pomegranate in half, remove the seeds and sprinkle generously around the beetroot.
- Garnish the platter with the basil leaves.
- To make the vinaigrette: place the balsamic vinegar in a bowl with the salt and honey. Whisk well. In a very slow and steady stream add the olive oil. Season with salt and pepper.
- Serve the beetroot at room temperature and dressed just before serving.
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