Serves: 8-10 as a side
Prep: 15 minutes
Cooking: 45 - 55 minutes
Ingredients
• 1.2 kg beetroot, peeled and cut into wedges
• 2 red onions, cut into thick wedges
• 2 tbsp olive oil
• Salt and black pepper
• ½ cup pomegranate seeds
• 1 handful flat-leaf parsley
Dressing
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp red wine vinegar
• 1 tbsp pomegranate molasses or maple syrup
• 1 tsp Dijon mustard
• Salt and pepper
Method
1. Preheat oven to 200°C conventional / 180°C fan-forced.
2. Place beetroot, red onion on a lined baking tray. Drizzle with olive oil, season with salt and pepper and toss gently.
3. Roast for 45 to 55 minutes, turning once, until the beetroot is tender and the onion is soft and caramelised around the edges.
4. Whisk together all the dressing ingredients.
5. Transfer the warm roasted vegetables to a serving bowl and drizzle over the dressing. Toss very gently so the beetroot keeps its shape.
6. Scatter generously with pomegranate seeds and fresh parsley.
7. Serve warm or at room temperature.
Keep the onion wedges quite chunky and leave some of the layers intact. Add the pomegranate and parsley right at the end so they stay bright and fresh.
