CITRUS, BEETROOT AND POMEGRANATE SALAD
Serves
6
Preparation
25
minutesCooking
45
minutesIngredients
3 medium 3 beetroot bulbs
1 1 coral or oakleaf lettuce, leaves roughly torn
1 cup 1 flat-leaf parsley leaves
3 small 3 oranges, peeled and sliced
1 small 1 red onion, halved, thinly sliced
1 1 pomegranate, halved, arils removed
2 tbsp 2 toasted pine nuts
- DRESSING
1/3 cup 1/3 olive oil
1/4 cup 1/4 orange juice
2 tbsp 2 white wine vinegar
1 tsp 1 Dijon mustard
1/2 tsp 1/2 sugar
Method
- Place beetroot in a large saucepan and cover with water. Bring to the boil. Gently boil, covered, for about 45 minutes or until tender when tested with a skewer. Drain and cool, then peel and cut into wedges.
- Meanwhile, to make dressing combine all ingredients in a screw-top jar. Shake well. Season to taste with salt and pepper.
- Arrange lettuce, parsley, beetroot, orange and onion over a large serving plate. Sprinkle with pomegranate arils and pine nuts. Drizzle over dressing to serve.
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