Baked Beetroot with Walnuts & Pomegranate Molasses

Saved recipe by Ozlem Warren. Original yield: 4–6 servings. The source has an inconsistent ounce equivalent; the saved metric amount of 500 g beetroot is used.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C.

Step 2

Put the olive oil, beetroot and garlic in a baking tray. Toss to coat and season with salt and pepper. Roast for about 40 minutes.

Step 3

Let the beetroot and garlic cool in the tray, then transfer to a serving plate. Stir in the walnuts and pomegranate molasses.

Step 4

Decorate with pomegranate seeds and parsley and serve.