Roast beetroot with whipped fetta, pecans and pomegranate dressing
Roast beetroot with whipped fetta, pecans and pomegranate dressing

Roast beetroot with whipped fetta, pecans and pomegranate dressing

Roast beetroot with whipped fetta, pecans and pomegranate dressing

A great side has three essentials: brilliant colour, layers of flavour, and a little crunch. This dish has it all in abundance, with purple and golden beets roasted with red onions on a bed of creamy whipped fetta, spiced toasted pecans, and a sweet and citrussy pomegranate dressing. It's a show-off in the best way.  

To Serve

Great with crispy Porchetta, roast lamb and part of a Christmas spread.

Ingredients

Red beetroot (40%), golden beetroot (20%), red onion, whipped fetta cream (15%) (Danish fetta cheese (Pasteurised milk, green palm oil, salt, culture, microbial rennet), sour cream (pasteurised cream (milk), cultures), cream (milk), garlic, white pepper), pomegranate dressing (4%) (pomegranate molasses (pomegranate concentrated juice, potassium sorbate), olive oil, lemon juice, garlic), spiced pecan (4%) (pecan, coconut oil, sugar, sea salt, Rosemary, cumin ground, paprika, cinnamon, cayenne pepper), olive oil, salt

Nutritional Info

Serving Size: 155g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 875 kJ 564 kJ
PROTEIN 2.7 g 1.7 g
FAT (TOTAL) 19.4 g 12.5 g
-SATURATED 6.9 g 4.5 g
CARBOHYDRATE 5.9 g 3.8 g
-SUGARS 1.0 g 0.7 g
SODIUM 342 mg 221 mg

Allergens

Does contain: milk

May contain: crustaceans, eggs, fish, gluten, lupin, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat
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SIZE GUIDE

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Serves 4

SERVES 4

620g- serves 4 or more as part of a buffet

To Cook

prep level
No Prep

Preheat oven to 200C, peel back the film, remove the sachets of fetta cream, pomegranate dressing and spiced pecans. FROZEN: (for best results). Defrost the fetta cream and pomegranate dressing in a bowl of water. Drizzle the beetroot with olive oil, place the tray in the oven for 25 minutes and shake the tray a few times during cooking. DEFROSTED: Drizzle the beetroot with olive oil, place the tray in the oven for 20 minutes and shake the tray a few times during cooking. To serve, cut the corner of the fetta cream sachet and spread it over a serving platter. Top with roasted beets. Snip the corner of the pomegranate dressing sachet and drizzle over the dish before sprinkling on the spiced pecans. TIP: add fresh herbs and salad leaves if you like, radicchio works really well in this salad.