Persian roast beetroot with pomegranate molasses and pistachios

You Will Need:

  • 2 bunches of small beetroots
  • Olive oil
  • Salt
  • 1 fresh pomegranate, broken open and 'jewels' removed
  • 4 tablespoons of pomegranate molasses (available at Coles or Middle Eastern grocery stores)
  • Chopped pistachios and mint sprigs to serve
  • Optional: Plain, unsweetened coconut yoghurt (Nudie brand is excellent, available at Woolworths)
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Persian roast beetroot with pomegranate molasses and pistachios

Earthy, roasted beetroot is given a burst of freshness thanks to a scattering of fresh pomegranate jewels and a drizzle of tangy pomegranate molasses.

Directions:

Variation:

Sprinkle roasted beetroot with a little rosewater for a delicate flavour and burst of Summer fragrance.


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