Vegetable Salad with Pomegranate Vinaigrette
- 250 grams carrots
- 200 grams Beets
- 250 grams Pumpkin (such as butternut squash)
- butter (for the mold)
- freshly ground peppers
- 180 milliliters Vegetable broth
- 1 large Pomelo
- 2 tablespoons Pomegranate juice
- olive oil
- 1 handful mixed Lettuce (such as Lollo Rosso, Lollo Binaco, lettuce, romaine lettuce)
Preheat a convestion oven to 180°C (approximately 350°F).
Rinse and peel the vegetables. Thickly slice the carrots, beets, and pumpkin. Transfer the vegetables to a buttered, ovenproof dish. Season with salt and pepper, and add the broth. Bake in the oven for 40 minutes.
Peel the pomelo, taking care to remove the bitter white pith. Separate the whole fruit segments. Mix the pomegranate juice with 4 tablespoons of olive oil, salt, pepper, and a pinch of sugar. Rinse, trim, and dry the lettuce.
Remove the vegetables from the oven, and let cool. Mix with the fruit segments and the lettuce, and arrange on plates. Serve drizzled with the vinaigrette.