Roasted beetroot, pears and red onion with winter leaves recipe

Name: Roasted beetroot, pears and red onion with winter leaves
Yield: Serves 6-8
Ingredients: 4 ripe pears, quartered; 2 large red onions, quartered; 2 bunches beetroot, quartered; 90g bag salad leaves; 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

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

Serves 6-8
50 mins to cook
190 calories / serving

Dairy-free
Vegan
Gluten-free
Vegetarian

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

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Each serving contains

Energy: 805kJ 190.0kcal; 10%
Fat: 4g; low6%
Saturates: 1g; low3%
Salt: 0.3g; low5%
Sugars: 35g; high38%

of the Reference intake

Carbohydrate 36.8gProtein 3.8gFibre 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

Roasted beetroot, pears and red onion with winter leaves recipe

Ingredients

Each serving contains

Method

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