Fans of Yotam Ottolenghi’s books will know how essential an inclusion pomegranate molasses is in a well-stocked pantry. As tart as it is sweet, this viscous syrup adds unbelievable character to marinades, sauces, stews and, of course, to salad dressings.
This earthy recipe sees beetroot roasted in a thick coating of pomegranate molasses and balsamic vinegar, with the ensuing roasting liquid used as a dressing for the orange, walnut and goat’s cheese-spiked salad. Perfect for autumn, or any time of year!
Al-Rabih has been producing exceptional Middle Eastern vegetable and fruit preserves, condiments, spices and sauces in Lebanon since 1975, and is a household name in the kitchens of Beirut.
Preheat your oven to 180C. Peel and quarter the beetroot (or halve if they’re small), and lay with the garlic cloves in a baking dish or roasting tray big enough to ensure the vegetables aren’t too crowded.
Add pomegranate molasses, balsamic vinegar, extra virgin olive oil, brown sugar and 1 tsp salt to baking dish and toss to combine everything, ensuring beetroot is well-coated. Roast for 1 hour, turning beetroot several times and coating them in the molasses mixture. When tender, remove from oven and leave to cool.
Spread walnuts over a roasting tray (or oven-safe frying pan) and roast in the warm oven for 10 minutes, or until the brown slightly. Take care not to let them burn.
Peel the oranges and cut out the segments, removing as many pips as you can.
Cut the goat’s cheese into large squares.
Assemble the salad on a plate, alternating between roasted beetroot, toasted walnuts, orange segments and goat’s cheese.
Spoon over a little of the pomegranate and balsamic roasting liquid, as well as a few teaspoons of the oil used to marinate the goat’s cheese. Season with sea salt flakes and freshly ground black pepper, and top with small mint leaves or another herb of your choice.