Roast beetroot with whipped Saint Agur, pomegranate molasses, mint and pistachios
This delicious side dish is all about texture and contrasting flavours. For ease, the beetroot can be cooked a day in advance. Just make sure to keep the two elements of the salad separate until serving, so the beetroot doesn’t colour the whipped blue cheese.
Prep 30 min
Cook 45-55 min
Serves 4-5
For the salad
4 medium beetroot, washed, stems removed
1 tbsp olive oil
2 tsp table salt
75g Saint Agur Blue Cheese
75g cream cheese
15g fresh mint, roughly chopped
15g fresh dill, roughly chopped
50g pomegranate seeds
25g pistachios, roughly chopped
For the dressing
40g pomegranate molasses
40ml olive oil
1 tbsp red wine vinegar
1⁄4 tsp black pepper, freshly ground
Heat the oven to 200C (180C fan)/gas 6. Place the beetroot on a sheet of foil, drizzle with olive oil and sprinkle over the salt, then wrap and put on a baking tray. Roast for 45-55 minutes until well cooked and there is little resistance.
Remove and set aside for 10 minutes, then unwrap the foil and peel the beetroot while it is still warm (wear plastic gloves to avoid staining your hands). Cut into wedges roughly 3⁄4cm thick.
While the beetroot is cooling, beat the Saint Agur Blue Cheese with the cream cheese until smooth using a hand whisk or small food processor. Refrigerate until you’re ready to use.
To make the dressing, whisk together the pomegranate molasses, oil, vinegar and black pepper in a bowl. Add the beetroot wedges to the marinade and leave to stand for 15-30 minutes.
To serve, use the back of a spoon to spread the whipped Saint Agur Blue Cheese on to a serving plate. Place the beetroot on top, leaving any spare dressing in the bowl. Sprinkle over the mint, dill, pomegranate seeds and pistachios, and finish with a good drizzle of olive oil.
