Roasted beetroot, pears and red onion with winter leaves recipe

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  • Serves 6-8
  • 50 mins
  • 190 calories / serving
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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.

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. 

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  • Ingredients

  • 4 ripe pears, quartered
  • 2 large red onions, quartered
  • 2 bunches beetroot, quartered
  • 1 x 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
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  • Energy 807kj 190kcal 10%
  • Fat 4.3g 6%
  • Saturates 0.5g 3%
  • Sugars 34.5g 38%
  • Salt 0.3g 5%

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

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