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Moroccan Roasted Beetroot with Pomegranate and Pistachio Salad

Thursday, 29th November 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a delicious, colourful and healthy salad that is perfect all year round.
Preparation Time: 25 minutes Cooking Time: 1 hour Serves: 4-6
Ingredients
600g beetroots - scrubbed and cut into wedges not more than 2 cm thick. If you prefer
not to eat the skin, peel with a vegetable peeler before cutting.
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon cumin seeds
½ teaspoon fennel seeds
¾ teaspoon salt
½ teaspoon cracked pepper
Balsamic Glaze
50ml balsamic vinegar
1 tablespoon maple syrup
Garnish
1 pomegranate seeds
50g crushed roasted pistachios
1 tablespoon orange zest and a few segments of chopped orange flesh
3 Sprigs of fresh coriander
Method
1. Pre-heat oven to 200C/ 400F/ Gas mark 6.
2. Toss beetroots with olive oil, balsamic vinegar, cumin, fennel, salt, pepper in a
bowl and coat well.
3. Place on parchment lined baking sheet and roast until fork tender, stirring every
15 minutes, about 45 minutes.
4. To make the glaze, put the vinegar and maple syrup in a small saucepan on
medium low heat, and reduce for about 5 minutes or until you have about 3
tablespoons.
5. When beetroots are done, place in a serving dish and toss with balsamic glaze,
pomegranate seeds and pistachios.
6. Garnish with orange zest, orange segments and sprigs of fresh coriander.

 

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

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