Beetroot salad with sweet and sour dressing


  • 700 gm beetroot, trimmed (4 medium)
  • Olive oil, for drizzling
  • 1 salad onion, bulb only, thinly sliced
  • 375 gm witlof, leaves separated (about 3)
  • Seeds from ½ pomegranate
  • 35 gm roasted hazelnuts, coarsely chopped (¼ cup)
Sweet and sour dressing
  • 60 ml extra-virgin olive oil (¼ cup)
  • 1 tbsp pomegranate molasses
  • 1 tbsp cabernet vinegar (or another aged red wine vinegar)


  • 1
    Preheat oven to 180C. Place beetroot on separate pieces of foil large enough to wrap them. Drizzle with oil and 1 tsp water, wrap tightly to enclose and roast on a baking tray until tender when pierced with a knife (50 minutes to 1 hour). Set aside to cool (20-30 minutes), then peel, cut
    into wedges and transfer to a bowl.
  • 2
    For sweet and sour dressing, whisk ingredients in a bowl. Season to taste, then add to beetroot with half the salad onion and toss to coat.
  • 3
    Layer beetroot, witlof and pomegranate seeds in a salad bowl, scatter with remaining onion and hazelnuts, drizzle with extra dressing and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button