zoom Baby chicory, beetroot, pistachio and pomegranate salad

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    Baby chicory, beetroot, pistachio and pomegranate salad

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    Baby chicory, beetroot, pistachio and pomegranate salad

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 20 minutes

    Serves: 4 as a side

    Ingredients

    600g medium (uncooked) beetroot, peeled
    4 tbsp extra virgin olive oil
    2 tbsp balsamic vinegar
    2 rosemary sprigs
    ½ pomegranate, seeds, juice reserved
    ½ lemon, juice
    160g pack baby chicory*, bases trimmed and leaves separated
    50g unsalted pistachios, roughly chopped

    * Selected stores

    Method

    1. Preheat the oven to 190˚C, gas mark 5. Cut the beetroot into halves or quarters, depending on size (no piece should be larger than a golf ball). Place in the centre of a large piece of foil, toss with 2 tbsp olive oil and add the balsamic vinegar and rosemary; season. Scrunch the edges of the foil together to make a loose but tightly sealed parcel. Place on a baking tray and bake for 40-60 minutes, until tender. Set aside to cool to room temperature.

    2. Remove the rosemary from the beetroot parcel and discard. Tip the beetroot and any juices into a serving bowl. Add the pomegranate seeds and any juice collected when separating them from the pith. Pour in the remaining 2 tbsp oil and the lemon juice. Toss through to mix. Finish by adding the chicory leaves and pistachios, then toss again. Serve at once while the chicory is still crisp. 

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    This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue

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