Pomegranate is the tangy foil to the earthy flavour
of beetroot here, while crisp witlof and crunchy hazelnuts take
this salad up another notch.
700 gm (4 medium) beetroot, trimmedOlive oil, for drizzling1salad onion, bulb only, thinly sliced375 gm (about 3) witlof, leaves separatedSeeds from ½ pomegranate35 gm (¼ cup)roasted hazelnuts, coarsely choppedSweet and sour dressing60 ml (¼ cup)extra-virgin olive oil1 tbsppomegranate molasses1 tbspcabernet vinegar (or another aged red wine vinegar)
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.
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.
Layer beetroot, witlof and pomegranate seeds in a salad bowl, scatter with remaining onion and hazelnuts, drizzle with extra dressing and serve.