1kg raw beetroot, trimmed, peeled and cut into fat wedges
70g whole fresh herb leaves (coriander, mint and basil)
2 tbsp pomegranate molasses
2-3 tbsp extra-virgin olive oil
150g fresh goat’s cheese
50g blanched hazelnuts, toasted on a baking tray in a medium oven until golden, then roughly chopped
Heat the oven to 200°C/180°C fan/gas 6. Toss the beetroot wedges with the 2 tbsp oil in a roasting tin, season, then spread out. Roast for 45-50 minutes, turning occasionally, until soft and slightly blackened.
When the beetroot is ready, put the watercress in a large mixing bowl and toss with the herbs. Drizzle over 1 tbsp of the molasses, and 1-2 tbsp of the extra-virgin olive oil. Toss in the warm beetroot wedges, then season and divide among 4 shallow bowls or plates. Crumble over the goat’s cheese, scatter over the chopped hazelnuts, then drizzle with the remaining molasses and extra-virgin olive oil. Serve and enjoy 😉