Roasted beetroots and onions with pomegranate

Working with The University of Sheffield

Season: AutumnWinter

Hope the snow is getting you all in the Christmas mood! For our next couple of recipes, I have my eye fixed on the list of beautiful organic veg we plan to offer in our Extra Large Veg Box in Christmas week.

Today we’re putting beetroots in the festive spotlight – something they are not accustomed to! This dish of roasted beets, onions and pomegranate would be a gorgeous side-dish for your roast centrepiece (whether veggie or meat). Bright as a jewel and a tangy alternative to braised red cabbage to get those red and pink hues on the plate.

Recipe by the brilliant chef-restaurateur duo Samantha and Samuel Clark from their book Moro Easy.

Pomegranate molasses is available at large supermarkets and at Ozmen. It’s a good standby to have in the fridge as it adds richness and depth to lots of Middle-Eastern inspired dishes.

Ingredients

450-500g beetroots, peeled (or just scrubbed well if they are unblemished)

500g onions (ideally red, or a mix of red and white), peeled

1 tbsp finely chopped rosemary or thyme

3 tbsp olive oil

4 tbsp pomegranate molasses

½ tbsp good red wine vinegar

3 tbsp pomegranate seeds

1 tbsp shredded mint

Method

Preheat the oven to 200°C/400°F/gas 6.

Cut the beetroots and onions into thin wedges, 2cm wide at their thickest point.

Place in a large roasting tray, toss with the rosemary or thyme, olive oil, pomegranate molasses, vinegar and a pinch of salt, and cover with foil. Roast for 30 minutes, then remove the foil, toss again and continue to roast for 30–40 minutes until soft, tender and caramelised.

Serve with the pomegranate seeds and mint sprinkled on top.