Like glowing precious stones, roasted beetroot are a world away from the tinned version. Add a rich pomegranate molasses dressing and a dusting of blue cheese ‘snow’ for an impressive but easy entrée or light meal.
20 baby or 10 small beetroot, tops trimmed and any leaves reserved (I used gold and purple)
handful salad leaves
50 grams firm blue cheese, frozen in one piece
2 tablespoons pistachios
2 tablespoons pomegranate molasses
2 teaspoons red wine vinegar
2 teaspoons honey
4 tablespoons olive oil
2 cloves garlic, crushed
sea salt and ground pepper
Preheat the oven to 180°C fan bake.
Wash the beetroot then place in a large piece of foil. Wrap the colours separately.
Drizzle with a little olive oil, salt and pepper. Seal tightly and place on a baking tray. Roast the beetroot for 50 minutes or until tender.
When cool enough to handle, gently peel off the skins. Disposable gloves are highly recommended for this.
Dressing: Whisk all the ingredients in a bowl and season.
To serve: Arrange the salad leaves and beetroot in shallow bowls. Drizzle with some of the dressing then grate over the frozen blue cheese. Scatter with the pistachios and the reserved beetroot leaves. Serve the remaining dressing separately.