Ingredients
Method
1.Preheat oven to 200°C.
2.Trim beetroot tops to 4cm; halve beetroot, or quarter if large. Place beetroot, garlic and rosemary in a large baking dish; drizzle with oil and vinegar. Roast, uncovered, 30 minutes or until tender.
3.In a medium saucepan of boiling water, cook lentils in a medium saucepan until lentils are tender. Drain; rinse under cold water. Drain well.
4.Cut pomegranate in half; turn one half upside down over a small bowl. Hit the shell with a wooden spoon the seeds should fall out easily. If not, dig them out with a teaspoon. Repeat with remaining half.
5.In a large bowl, place lentils, beetroot and cooking juices, watercress, half the pomegranate seeds and half the nuts, season to taste; toss gently to combine. Transfer to a serving bowl; sprinkle with remaining pomegranate seeds and nuts.
If roasted hazelnuts are unavailable, you can roast your own. Place nuts on an oven tray; roast at 200°C about 5 minutes or until the skins begin to split. Rub hazelnuts in a tea towel to remove most of the skins. Cool. Fresh pomegranate seeds can sometimes be found in packs in the fridge section of supermarkets or good green grocers.
Note
