Pomegranate is the tangy foil to the earthy flavour of beetroot here, while crisp witlof and crunchy hazelnuts take this salad up another notch.
Beetroot salad with sweet and sour dressing
Beetroot salad with sweet and sour dressing recipe - Preheat oven to 180C. Place beetroot on separate pieces of foil large enough to wrap them.
- Serves 6 - 8
- 20 mins preparation
- 1 hr cooking plus cooling
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)
Sweet and sour dressing
- 60 ml extra-virgin olive oil (¼ cup)
- 1 tbsp pomegranate molasses
- 1 tbsp cabernet vinegar (or another aged red wine vinegar)
Method
Main
- 1Preheat 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. - 2For 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.
- 3Layer beetroot, witlof and pomegranate seeds in a salad bowl, scatter with remaining onion and hazelnuts, drizzle with extra dressing and serve.
