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Roasted beetroot, pears and red onion with winter leaves recipe

3 ratings

A rich, warming salad perfect for a light Boxing Day lunch. You can make the dressing up to 2 days in advance and keep chilled until needed. See method

Serves 6-8
50 mins
190 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

4 ripe pears, quartered
2 large red onions, quartered
2 bunches beetroot, quartered
90g bag salad leaves

For the dressing

2 tbsp olive oil
2 tbsp soft brown sugar
2 sprigs thyme, leaves picked
2 garlic cloves, crushed
1 lemon, juiced
1 tbsp cranberry sauce

If you don't have any pears, try using apples

Each serving contains

Energy
805kj
190kcal 10%
Fat
4g 6%
Saturates
1g 3%
Sugars
35g 38%
Salt
0.3g 5%

of the reference intake
Carbohydrate 36.8g Protein 3.8g Fibre 8.1g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. In a jug, whisk the dressing ingredients; season well.
Put the pears and veg in a roasting tin and pour over the dressing. Roast for 50 minutes, turning once. Remove from the oven and leave to cool a little. Toss with the leaves just before serving.

See more Christmas recipes