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Preheat the oven to 220°C, gas mark 7. Spread the beetroot out over a baking tray, toss in 1 tbsp oil and season well with salt. Roast for 20 minutes, until crisping around the edges. Add the walnuts to the tin for the last 5 minutes of cooking time so they toast lightly.
Meanwhile, put the grains into a bowl, then crumble over the feta. Add the mint and blackberries and season everything well.
Once the beetroot and walnuts are cooked, remove the walnuts and roughly chop them.
Add the beetroot and walnuts to the grains, then drizzle over 1-2 tbsp extra virgin oil and pomegranate molasses to taste. Serve immediately, while the beetroot are still warm.
Walnuts’ slight bitter creaminess work so well with feta and beets, but really any nuts are a good bet for this recipe for toasty crunch and contrast. Check your store cupboard before you shop.
Typical values per serving when made using specific products in recipe
Energy | 3,132kJ/ 752kcals |
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Fat | 46g |
Saturated Fat | 14g |
Carbohydrates | 56g |
Sugars | 19g |
Fibre | 14g |
Protein | 21g |
Salt | 2.8g |
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