Baby chicory, beetroot, pistachio and pomegranate salad

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.