Beets and pomegranate seeds make this salad perfect for rosh hashanah.
- Prep Time
- 6 ServingsServings
- 2 lbs fresh beetroot
- 3 oranges, peeled and sectioned (some supermarkets have ready-cut)
- 3 Tblsp soft brown sugar dissolved in 3/4 cup balsamic vinegar
- 2 red onions, peeled and sliced into paper-thin rings
- Pips of 1 pomegranate
- Handful of chopped fresh parsley or coriander
- Drizzling of olive oil
- Salt and coarsely ground black pepper to taste
1. Boil the beetroot (skin on) in a saucepan of water for 35-45 minutes until soft.
2. Peel and cut the cooked beetroot in half, lay the beetroot on its flat side and slice into 3 mm-thin slices.
3. Switch on the oven griller.
4. Place the beetroot in a roasting dish, not too large as the liquid will evaporate too quickly, place the oranges on top and around the beetroot, and drizzle with the sugar and balsamic vinegar mixture.
5. Place on the middle rack of the oven and grill for 10 - 15 minutes until the oranges just start to turn brown here and there.
The sauce should start to thicken up a bit.
6. Remove from the oven and set aside to cool.
7. When ready to serve, place the beetroot and orange, and the sauce it cooked in, into a salad bowl. Add the onions rings and sprinkle over the pomegranate pips and coriander or parsley.
8. Drizzle with olive oil and season with salt and coarsely ground black pepper and serve.