Serves:

06-Aug

Description:

Ingredients:

• 1 kg beetroot
• ½ tsp ground cumin
• ½ tsp ground cinnamon
• Salt to taste
• 1 tbsp lemon juice
• 1 tbsp rose water
• Olive oil
• 2 tbsp pomegranate arils
• 1 tbsp chopped flat leaf parsley

Method:

1. Pack the unpeeled beetroot into a baking pan, cover tightly with foil and bake in a moderate oven until tender (approx. 3 hours). (This method of cooking will prevent it from losing its colour.) Cool and peel.
2. Cut peeled beetroot into cubes and season with salt, powdered cumin and cinnamon.
3. Add the lemon juice, rose water and enough olive oil to coat the diced beetroot. Stir in the pomegranate seeds and chopped parsley and serve at room temperature.

Recipe by: PomLife

Website: www.pomlife.com.au