Ingredients

Method

• 2 bunches baby beetroot
• 1–2 small red onions, peeled and thinly sliced
• 40 g rocket
• 40 g wild rocket
• 150 g radishes (left whole if small, otherwise thinly sliced)
• 200 g Woolworths oak-smoked trout ribbons (or feta if you prefer)
• freshly ground black pepper, to taste
• pomegranate rubies, for sprinkling
• For the pomegranate dressing:
• ½ cup cold-pressed pomegranate juice
• 1 T red wine vinegar
• 1 t Dijon mustard
• 1 t honey
• salt a pinch
• 1⁄3 cup olive oil

Method

Ingredients

1.  Preheat the oven to 190°C. Scrub the beetroot. Don’t peel, but trim the tops, leaving about 2.5 cm of the stem. Line a baking tray with a large sheet of baking paper. Add the beetroot and wrap up in the paper. Bake for 1 hour, or until tender. Peel when cool enough to handle – it’s best to use gloves.

2. Halve the beetroot and mix with the dressing. Add the onions and allow to stand for 10–15 minutes. Spread the rocket onto a platter. Using a slotted spoon, spoon over the beetroot and onion. Set side any remaining dressing. Add the trout or crumbled feta and season with pepper. Add the radishes and pomegranate rubies. Spoon the reserved dressing over the salad at the table, giving it a good whisk first.

3. To make the dressing, whisk the juice, vinegar, mustard, honey and salt together. Gradually whisk in the olive oil until emulsified. Add the pepper and check the seasoning.

Cook's note: This is also good with shaved watermelon instead of beetroot, and feta can be used instead of trout if you prefer.

Find more Christmas recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Sophia-Maria Eygelaar