Ingredients

The following ingredients have 4 Servings
  • 6 beetroots, (mixed red and golden)
  • 2 tbsp olive oil
  • 1 tsp coarse sea salt
  • 1/2 cup pomegranate seeds
  • 1 tbsp honey
  • 1 tsp balsamic vinegar

Instruction

  • Wash and slice beetroot in half, then slice each half in 3-4 slices depending on the size of your beetroot. Transfer to a sheet pan. Add 1 tbsp olive oil and season with sea salt.
  • Bake at 400F degrees for 20-30 minutes depending on the size of beetroot, or until fork tender.
  • Meanwhile whisk remaining oil, honey and balsamic vinegar. Set aside
  • Transfer roasted beetroot to a bowl. Add pomegranate seeds and stir in dressing.