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Roasted beetroot, pears and red onion with winter leaves recipe
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3 ratings
A rich, warming salad perfect for a light Boxing Day lunch. You can make the dressing up to 2 days in advance and keep chilled until needed. See method
Ingredients
- 4 ripe pears, quartered
- 2 large red onions, quartered
- 2 bunches beetroot, quartered
- 90g bag salad leaves
For the dressing
- 2 tbsp olive oil
- 2 tbsp soft brown sugar
- 2 sprigs thyme, leaves picked
- 2 garlic cloves, crushed
- 1 lemon, juiced
- 1 tbsp cranberry sauce
If you don't have any pears, try using apples
Each serving contains
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Energy
805kj
190kcal
10%
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Fat
4g
6%
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Saturates
1g
3%
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Sugars
35g
38%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 36.8g
Protein 3.8g
Fibre 8.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. In a jug, whisk the dressing ingredients; season well.
- Put the pears and veg in a roasting tin and pour over the dressing. Roast for 50 minutes, turning once. Remove from the oven and leave to cool a little. Toss with the leaves just before serving.
See more Christmas recipes