Beetroot with pomegranate recipe

  • Serves 2
  • 10 mins to prepare and 55 mins to cook
  • 407 calories / serving
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Beetroot with spring onion and pomegranate HERO

Preheat the oven to gas 7, 220°C, fan 200°C. Remove the leaves and stalks from the beetroot and peel the skins. Chop into chunks and place in a bowl. Toss with 1 tbsp oil, then transfer to a roasting tin. Cover with foil and cook for 45 minutes. Remove the foil and cook for a further 10 minutes.

Meanwhile, combine the remaining oil, the lemon juice and cumin in a bowl to make a dressing. Combine the beetroot, mint, pomegranate seeds, spring onions, and toss with the dressing to serve.

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  • Ingredients

  • 1 bunch, approx 600g (1lb), raw beetroot
  • 5 tbsp extra-virgin olive oil
  • 1 lemon, juiced
  • ¼ tsp ground cumin
  • handful mint leaves
  • 1 x 80g (3oz) tub pomegranate seeds
  • ½ bunch spring onions, sliced diagonally
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  • Energy 1689kj 407kcal 20%
  • Fat 27.9g 40%
  • Saturates 3.9g 20%
  • Sugars 26.5g 29%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 28.2g Protein 5.9g Fibre 9.9g

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