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.
Ingredients
- 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)
Directions
- Preheat oven to 200 degrees Celsius, and pop a roasting tray in to warm.
- Trim the beetroot tops and tails (saving a few of the small leaves for garnish) and gently scrub with a vegetable brush to remove any loose dirt.
- Toss cleaned beetroots in a little olive oil, and pour onto the preheated roasting tray. Bake until tender, around 40 minutes, depending on the size of your beetroots. Remove from oven, and allow to cool.
- Using gloves (this will stain your hands!) peel the beetroot and cut into bite-sized wedges. Arrange on serving plates.
- Sprinkle with fresh pomegranate 'jewels' and chopped pistachios, and drizzle with a little pomegranate molasses. Garnish with reserved beetroot leaves and mint sprigs, and serve with coconut yoghurt on the side, if desired.
Variation
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