Roasted veggies get a taste bud upgrade with a dressing made to impress. Pomegranate juice, balsamic reduction, lemon juice & zest with olive oil combine to make this dish shine once drizzled over the bed of green leaves, roasted veggie salad, and creamy feta. You have a new ‘best kept secret’ sauce, Chef!
Waterkloof’s Pomegranate & Roast Veg
Waterkloof’s Pomegranate & Roast Veg
with Danish-style feta
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Carrots
- Beetroot
- Danish-style Feta
- Dried Pomegranate Gems
- Fresh Mint
- Green Leaves
- Lemon
- Lemons
- Onion
- Onions
- Pomegranate Dressing
- Sweet Potato Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
Veggie MEDLEY
Preheat the oven to 200°C. Spread the sweet potato pieces, the Onion wedges, and the halved Baby Carrots on a roasting tray. Coat in oil and season. Place the Beetroot pieces on a separate roasting tray, coat in oil and season. Pop both trays into the hot oven until golden, 25-30 minutes (shifting halfway).
DELICIOUS Pomegranate Dressing
In a salad bowl, combine the Pomegranate Dressing, a drizzle of olive oil, the juice from 1 Lemon wedge, the lemon zest (to taste), and seasoning. Set aside.
ALMOST THERE
When the roast is done, add the veg to a bowl with the Dried Pomegranate Gems and ½ the chopped mint. Crumble over ½ the feta and toss to combine.
PAT YOURSELF ON THE BACK
Make a bed of the rinsed leaves and top with the roasted veg salad. Drizzle over the Pomegranate Dressing. Crumble over the remaining feta and garnish with the remaining mint. Serve any remaining Lemon wedges on the side.
Sweet Potato Chunks - 250g
Onion - 1
Baby Carrots - 120g
Beetroot - 200g
Pomegranate Dressing - 15ml
Lemon - 1
Dried Pomegranate Gems - 10g
Fresh Mint - 3g
Danish-style Feta - 30g
Green Leaves - 20g
Veggie MEDLEY
Preheat the oven to 200°C. Spread the sweet potato pieces, the Onion wedges, and the halved Baby Carrots on a roasting tray. Coat in oil and season. Place the Beetroot pieces on a separate roasting tray, coat in oil and season. Pop both trays into the hot oven until golden, 25-30 minutes (shifting halfway).
DELICIOUS Pomegranate Dressing
In a salad bowl, combine the Pomegranate Dressing, a drizzle of olive oil, the juice from 2 Lemon wedges, the lemon zest (to taste), and seasoning. Set aside.
ALMOST THERE
When the roast is done, add the veg to a bowl with the Dried Pomegranate Gems and ½ the chopped mint. Crumble over ½ the feta and toss to combine.
PAT YOURSELF ON THE BACK
Make a bed of the rinsed leaves and top with the roasted veg salad. Drizzle over the Pomegranate Dressing. Crumble over the remaining feta and garnish with the remaining mint. Serve any remaining Lemon wedges on the side.
Sweet Potato Chunks - 500g
Onion - 1
Baby Carrots - 240g
Beetroot - 400g
Pomegranate Dressing - 30ml
Lemon - 1
Dried Pomegranate Gems - 20g
Fresh Mint - 5g
Danish-style Feta - 60g
Green Leaves - 40g
Veggie MEDLEY
Preheat the oven to 200°C. Spread the sweet potato pieces, the Onion wedges, and the halved Baby Carrots on a roasting tray. Coat in oil and season. Place the Beetroot pieces on a separate roasting tray, coat in oil and season. Pop both trays into the hot oven until golden, 30-35 minutes (shifting halfway).
DELICIOUS Pomegranate Dressing
In a salad bowl, combine the Pomegranate Dressing, a drizzle of olive oil, the juice from 3 Lemon wedges, the lemon zest (to taste), and seasoning. Set aside.
ALMOST THERE
When the roast is done, add the veg to a bowl with the Dried Pomegranate Gems and ½ the chopped mint. Crumble over ½ the feta and toss to combine.
PAT YOURSELF ON THE BACK
Make a bed of the rinsed leaves and top with the roasted veg salad. Drizzle over the Pomegranate Dressing. Crumble over the remaining feta and garnish with the remaining mint. Serve any remaining Lemon wedges on the side.
Sweet Potato Chunks - 750g
Onions - 2
Baby Carrots - 360g
Beetroot - 600g
Pomegranate Dressing - 45ml
Lemons - 2
Dried Pomegranate Gems - 30g
Fresh Mint - 8g
Danish-style Feta - 90g
Green Leaves - 60g
Veggie MEDLEY
Preheat the oven to 200°C. Spread the sweet potato pieces, the Onion wedges, and the halved Baby Carrots on a roasting tray. Coat in oil and season. Place the Beetroot pieces on a separate roasting tray, coat in oil and season. Pop both trays into the hot oven until golden, 30-35 minutes (shifting halfway).
DELICIOUS Pomegranate Dressing
In a salad bowl, combine the Pomegranate Dressing, a drizzle of olive oil, the juice from 4 Lemon wedges, the lemon zest (to taste), and seasoning. Set aside.
ALMOST THERE
When the roast is done, add the veg to a bowl with the Dried Pomegranate Gems and ½ the chopped mint. Crumble over ½ the feta and toss to combine.
PAT YOURSELF ON THE BACK
Make a bed of the rinsed leaves and top with the roasted veg salad. Drizzle over the Pomegranate Dressing. Crumble over the remaining feta and garnish with the remaining mint. Serve any remaining Lemon wedges on the side.
Sweet Potato Chunks - 1kg
Onions - 2
Baby Carrots - 480g
Beetroot - 800g
Pomegranate Dressing - 60ml
Lemons - 2
Dried Pomegranate Gems - 40g
Fresh Mint - 10g
Danish-style Feta - 125g
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Waterkloof’s Pomegranate & Roast Veg?
The preparation time for Waterkloof’s Pomegranate & Roast Veg with Danish-style feta is between 30 and 45 minutes.
What is the total time required to make Waterkloof’s Pomegranate & Roast Veg with Danish-style feta?
The total time required to make Waterkloof’s Pomegranate & Roast Veg with Danish-style feta is between 40 and 55 minutes.
How many servings does Waterkloof’s Pomegranate & Roast Veg provide?
4 servings
What are the main ingredients in Waterkloof’s Pomegranate & Roast Veg?
Baby Carrots, Beetroot, Danish-style Feta, Dried Pomegranate Gems, Fresh Mint, Green Leaves, Lemon, Lemons, Onion, Onions, Pomegranate Dressing, Sweet Potato Chunks
What is the nutritional information of Waterkloof’s Pomegranate & Roast Veg?
Calories: 560, Carbs: 87 grams, Fat: grams, Protein: 15 grams, Sugar: 35.3 grams, Salt: 714 grams
How do I prepare Waterkloof’s Pomegranate & Roast Veg?
VEGGIE MEDLEY: Preheat the oven to 200°C. Spread the sweet potato pieces, the onion wedges, and the halved baby carrots on a roasting tray. Coat in oil and season. Place the beetroot pieces on a separate roasting tray, coat in oil and season. Pop both trays into the hot oven until golden, 25-30 minutes (shifting halfway). PAT YOURSELF ON THE BACK: Make a bed of the rinsed leaves and top with the roasted veg salad. Drizzle over the pomegranate dressing. Crumble over the remaining feta and garnish with the remaining mint. Serve any remaining lemon wedges on the side. DELICIOUS POMEGRANATE DRESSING: In a salad bowl, combine the pomegranate dressing, a drizzle of olive oil, the juice from 2 lemon wedges, the lemon zest (to taste), and seasoning. Set aside. ALMOST THERE: When the roast is done, add the veg to a bowl with the dried pomegranate gems and ½ the chopped mint. Crumble over ½ the feta and toss to combine.
What should be prepared from my kitchen to make Waterkloof’s Pomegranate & Roast Veg?
Baby Carrots, Beetroot, Danish-style Feta, Dried Pomegranate Gems, Fresh Mint, Green Leaves, Lemon, Lemons, Onion, Onions, Pomegranate Dressing, Sweet Potato Chunks
How many calories does Waterkloof’s Pomegranate & Roast Veg have?
560 calories
How much fat content does Waterkloof’s Pomegranate & Roast Veg have?
grams
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