Fairlady

BEETROOT SALAD WITH SWEET-ANDSOUR DRESSING

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SERVES 6–8

PREP + COOKING TIME: 1 HOUR 20 MINUTES, PLUS COOLING

Pomegranat­e is the tangy foil to the earthy flavour of beetroot here, and crisp endive and crunchy hazelnuts take this salad up another notch.

• 700 g (4 medium) fresh beetroots, trimmed

• olive oil, for drizzling

• 1 spring onion, bulb only, sliced thinly

• 375 g (about 3 heads) Belgian endive, leaves separated

• seeds of 1/2 a pomegranat­e

• 35 g (¼ cup) hazelnuts, roasted and chopped coarsely

SWEET-AND-SOUR DRESSING

• 60 ml (¼ cup) extra-virgin olive oil

• 1 tbsp pomegranat­e molasses

• 1 tbsp Cabernet Sauvignon vinegar (or another aged red-wine vinegar)

1. Preheat the oven to 180˚C. Place the beetroots on separate pieces of tinfoil large enough to wrap each of them. Drizzle with olive 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). Peel beetroots, cut into wedges and transfer to a bowl.

2. For the sweet-and-sour dressing, combine the ingredient­s in a bowl and whisk to mix. Season to taste.

3. Combine beetroot and half of the spring onion slices with dressing; toss to coat. Arrange endive leaves, beetroot mixture and pomegranat­e seeds on a salad platter, and scatter remaining spring onion and hazelnuts on top. Drizzle with remaining dressing and serve.

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