Please click here to login into Discovery Digital Id
Roasted beetroot with pomegranate, basil & balsamic vinegar
INGREDIENTS
- 1.2kg beetroot
- 3 tbsp pomegranate seeds
- 10 basil leaves
- 10ml canola oil
- ½ tsp salt
- large pinch pepper
- 20ml balsamic vinegar
- 60ml olive oil
- 5ml honey
METHOD
Preheat the oven to 190°C.
Place the beetroot on a roasting tray, drizzle with canola oil and roast in the oven for 40 minutes to an hour. Test the beetroot with a skewer to make sure it is soft.
Remove the skins and cut beetroot into wedges.
Sprinkle the pomegranate seeds generously around the beetroot.
Garnish the beetroot with the basil leaves.
To make the vinaigrette
Place the balsamic vinegar in a bowl with the salt and honey. Whisk well. Slowly add the olive oil. Add cracked pepper.
Serve the beetroot at room temperature and dress it just before serving.
Serves: 6 - 8, Preparation time: 25min, Cooking time: 1hr
INGREDIENTS READY TO GO
Everything you need for this recipe has been added to a shopping basket on www.woolworths.co.za