Walnut Pomegranate Baked Beetroot

Serves 4–6

Prep. time 10 minutes 

Cooking time 40 minutes

Ingredients

1 pound beetroot, peeled and cubed

2 tablespoons olive oil

Salt and black pepper to taste

3 ounces walnuts, chopped

1 tablespoon pomegranate molasses

2 tablespoons pomegranate seeds to decorate

Flat leaf parsley to decorate

Directions

1. Preheat the oven to 400°F.
2. Add the beetroot and olive oil to a baking tray. Combine and add the garlic.
3. Mix again and season with some black pepper and salt.
4. Roast for about 40 minutes; let cool slightly and transfer to serving plates.
5. Add the pomegranate molasses and chopped walnuts.
6. Combine well and top with the pomegranate seeds and parsley sprigs.
7. Serve warm.