Tonight for dinner...

...I am making

Pomegranate and spice-roasted beetroot, pumpkin and asparagus which will sit atop a wild mushroom couscous and finished with prawns, feta and pistachios

It sounds complicated but is very easy to make. I am adapting my own recipe and a Donna Hay recipe I found in the new issue of her April/May magazine.

I bought the magazine because of the chocolate-vanilla brulee cheesecake on the front cover. I think I will make that at Easter, it looks delicious.

I took this photo for the theme-fiveaday because except for me, no-one has posted a photo. Go on, take a photo of your dinner or lunch and join the theme this week.

Featured on the Popular Page 21 March 2018
Sounds delicious and complicated. Bon appetit
posted March 20th, 2018  
Nice colourful pic!
posted March 20th, 2018  
Five of what , a day?
posted March 20th, 2018  
oooh yum - sounds interesting and tasty
posted March 20th, 2018  
@ethelperry - fruit and vegetables
posted March 20th, 2018  
looks like a lovely dinner is about to be consumed. Nice colours and textures.
posted March 20th, 2018  
Sounds delicious, a very colourful meal.
posted March 20th, 2018  
What a gorgeous food photo. Your meal sounds delicious!
posted March 20th, 2018  
Jim
I have to admit I came to the comments hoping for the rest of the recipe. You describe and photograph it well.
posted March 20th, 2018  
Great capture of light, shapes, colors
posted March 20th, 2018  
sounds delish! my favourite vegs and prawns. glorious!
posted March 20th, 2018  
That is all so prettily chopped. Shame beetroot is devil's food or I'd do this recipe!!
posted March 20th, 2018  
beautifully composed! gorgeous color
posted March 20th, 2018  
@yentlski - I just had a quick look at www.donnahay.com.au but couldn't find it. The recipe is in her latest magazine so probably not on her website for a few weeks. I am pretty busy with work for the next two days but I will type it out and post it for you on Friday.
posted March 20th, 2018  
@30pics4jackiesdiamond - LOL - I have never heard it called that before, I would say food of the Gods :) You could substitute for another root vegetable, it would be just as good.
posted March 20th, 2018  
this is a lovely picture!
posted March 21st, 2018  
Jim
@nicolecampbell. Awesome!
posted March 21st, 2018  
Wow, what an amazing sounding dinner. Frittata for us :)
posted March 21st, 2018  
@yentlski - hi Jim, as promised here is the recipe

Pomegranate and spice-roasted mixed beetroots

3 bunches (1kg) mixed heirloom beetroot, trimmed and halved
1/2 cup (125ml) orange juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
4 green cardamon pods
1/4 cup (60ml) pomegranate juice
1/4 cup (90g) honey
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
sea salt and cracked black pepper
1 tablespoon chopped pistachios, to serve
seeds of 2 pomegranates, to serve
crumbed feta, to serve
(I also use cooked cold prawns placed on top of the vegetables)

Preheat oven to 220c (425f). Place the beetroot, in a single layer, in a deep-sided oven tray. Place the orange juice, cinnamon, ginger, cardamon, pomegranate juice, honey, vinegar, oil, salt and pepper in a small bowl and mix to combine. Pour over the beetroot. Cover with aluminium foil and cook for 40 minutes.

Remove the foil and cook for a further 5 minutes or until golden and syrupy. Top with pistachio, feta and pomegranate seeds to serve.

I mix up the vegetables and also use pumpkin, asparagus, carrots etc, I also sometimes cook the vegetables and allow them to go cold and then place on top of iceberg lettuce, it is especially nice in Summer when the temperature is very hot.

Enjoy
posted March 24th, 2018  
Jim
Thank you so much. I'm going to try it. I hope mine tastes as good as yours looked
posted March 24th, 2018  
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