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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

Samuel & Samantha Clark


A perfect accompaniment to fish or meat, with thyme dressing or with labneh, whipped feta or soft goat’s cheese.

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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


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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From the book: Moro Easy

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