Sweet and sour ruby roast veg

Ingredients

• 6–7 medium (about 500g) beetroots, peeled and halved 
• 1 packet (500g) small red onions, halved 
• Salt and milled pepper 
• 1¼ cup (310ml) fresh pomegranate or cranberry juice 
• ¼ cup (60ml) olive oil 
• ¼ cup (60ml) PnP Crafted Collection sherry vinegar 
• 1 Tbsp (15ml) honey 
• Salt and milled pepper  
• 100g creamy cheese (such as ricotta or herbed cream cheese) 
• Handful fresh mint and basil, for serving 

Method

1. Preheat oven to 180°C. 
2. Parboil beetroots for about 8 minutes. 
3. Char onion halves over an open flame until almost blackened. (Or dry-fry in a griddle or non-stick pan over medium-high heat.) 
4. Place vegetables in a single layer in a 5-8cm deep dish. Season. 
5. Whisk together juice, olive oil, sherry vinegar and honey, and pour over vegetables. 
6. Season well. 
7. Roast for 40–45 minutes until vegetables are tender but still have some bite. 
8. Transfer to a serving platter, separating onion petals if you like.  
9. Set aside and keep warm. 
10. Reduce roasting liquid over medium-high heat for about 15 minutes until slightly thickened. 
11. Spoon sauce reduction over warm vegetables and dot with cheese. 
12. Serve garnished with herbs. 

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