Roasted Beetroot, Brussels Sprouts and Pomegranate Salad
Serves: 4 - 6
3 large beetroots
600g brussels sprouts (6 cups)
1 pomegranate, seeds
50g pistachios, chopped (1/3 cup)
extra virgin olive oil
½ orange, juice
½ lemon, juice
salt & pepper
½ orange, sliced
small bunch of fresh parsley
Preheat the oven to 200°C (180°C fan)
Peel and rinse beetroot, cut into wedges and put onto baking dish.
Trim and rinse sprouts, cut each into half and place onto baking dish with beetroot.
Drizzle with olive oil and season with sea salt.
Bake for about 30 min stirring half way in between until soft and slightly toasted.
Once baked place onto serving dish and toss with pomegranate, chopped pistachios, orange juice, lemon juice, drizzle of olive oil and salt and pepper to taste.
Garnish with orange slices and fresh chopped parsley.