Preparation: 25 min  

Cooking: 45 min  

Serves: 6 

Ingredients  

• 3 medium beetroot bulbs 
• 1 coral or oakleaf lettuce, leaves roughly torn 
• 1 cup flat-leaf parsley leaves 
• 3 small oranges, peeled and sliced 
• 1 small red onion, halved, thinly sliced 
• 1 pomegranate, halved, seeds/arils removed 
• 2 tbsp toasted pine nuts 

 Dressing 

• 1/3 cup olive oil 
• ¼ cup orange juice 
• 2 tbsp white wine vinegar 
• 1 tsp Dijon mustard 
• ½ tsp sugar 

Method 

1. Place beetroot in a large saucepan and cover with water. Bring to the boil. Gently boil, covered, for about 45 minutes or until tender when tested with a skewer. Drain and cool, then peel and cut into wedges.  
2. Meanwhile, to make dressing combine all ingredients in a screw-top jar and shake well. Season to taste with salt and pepper. 
3. Arrange lettuce, parsley, beetroot, orange and onion over a large serving plate. Sprinkle with pomegranate arils and pine nuts. Drizzle over dressing to serve.  

  Tips: 

• For a shortcut, replace beetroot bulbs and whole pomegranate with 2 x 250g packets of peeled and cooked beetroot, drained and cut into wedges and a 75g punnet of pomegranate arils.  
• Try a citrus swap by replacing oranges with mandarins or tangelos. 
• Salad (without pine nuts and dressing) can be prepared several hours ahead. Keep covered on a serving plate in the fridge. Sprinkle with pine nuts and drizzle over-dressing just before serving. 

 Recipe by Market Magazine