- 2 bunches of beetroot
- 3 T extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
- 4 T pomegranate molasses
- ½ t ground allspice
- ½ t ground cinnamon
- 100 g hazelnuts, roughly chopped
Preheat the oven to 180°C.
Place the beetroot in an ovenproof dish, drizzle with 2 T of the extra virgin olive oil and season with sea salt and freshly ground black pepper. Roast for 45 minutes, or until tender.
Allow to cool slightly, then remove the skins. Halve the beetroot and place in a serving dish, drizzle with pomegranate molasses and extra virgin olive oil, then add the allspice, cinnamon and chopped hazelnuts.
Season with sea salt and freshly ground black pepper.