Roasted Beetroot, Red Onion & Pomegranate Christmas Salad

Finished with fresh parsley and a sweet and tangy dressing, it’s an easy festive side that can be served warm or at room temperature.

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.