Roast Red Onions and Beetroot with Pomegranates
Vibrantly colourful and packed with flavour, this roasted beetroot, red onion and pomegranate dish is an excellent side for brightening up roast dinners.
From the book
Moro Easy
120 recipes for quick lunches, simple suppers, and dinner parties
A celebration of Spanish and North African flavours, with easy to follow recipes
Simple, seasonal produce and simplified but impactful flavour pairings
Introduction
A perfect accompaniment to fish or meat, with thyme dressing or with labneh, whipped feta or soft goat’s cheese.
Ingredients
| 500g | bunched beetroots, peeled |
| 500g | red onions, peeled |
| 1 tbsp | finely chopped rosemary or thyme |
| 3 tbsp | olive oil |
| 4 tbsp | pomegranate molasses |
| ½ tbsp | red wine vinegar, like cabernet sauvignon |
| 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 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.
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