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Roasted beetroot, pears and red onion with winter leaves recipe

Roasted beetroot, pears and red onion with winter leaves

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

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

  1. Preheat the oven to gas 6, 200°C, fan 180°C. In a jug, whisk the dressing ingredients; season well.
  2. 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.

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