Baby Beet, Green Lentil, Watercress And Hazelnut Salad - cooking recipe

Ingredients

2 lbs baby beets
2 cloves garlic, sliced
2 tbsp fresh rosemary leaves
2 tbsp extra-virgin olive oil
1/4 cup balsamic vinegar
1/2 cup French Puy lentils
1 large pomegranate
4 oz watercress, trimmed
1/3 cup roasted hazelnuts, coarsely chopped

Preparation

Preheat the oven to 400\u00b0F.
Trim the beet tops to 1 inch. Halve the beets, or quarter if large. Place the beets, garlic and rosemary in a large baking pan. Drizzle with oil and vinegar. Roast, uncovered, for 30 mins or until tender. Peel when cool.
Cook the lentils in a medium saucepan of boiling water until tender. Drain and rinse under cold water. Drain well.
Cut the 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.
Place the lentils, beets and cooking juices, watercress, half the pomegranate seeds and half the nuts in a large bowl. Season to taste. Toss gently to combine. Transfer to a serving bowl and sprinkle with remaining pomegranate seeds and nuts to serve.