Welcome to Wellspring

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Working Hours
Monday - Friday 09:00AM - 17:00PM
Saturday - Sunday CLOSED
From Our Gallery

07732 876 746


Wilmslow, Cheshire & Central Manchester


Roasted Beetroot, Brussels Sprouts and Pomegranate Salad

SERVES:4 – 6
PREP TIME: 8 minutes
COOKING TIME: 30 minutes


  • 3 large beetroots
  • 600g brussels sprouts (6 cups)
  • 1 pomegranate, seeds
  • 50g pistachios, chopped (1/3 cup)
  • extra virgin olive oil
  • ½ orange, juice
  • ½ lemon, juice
  • salt & pepper
  • ½ orange, sliced
  • small bunch of fresh parsley


  1. Preheat the oven to 200°C (180°C fan)
  2. Peel and rinse beetroot, cut into wedges and put onto baking dish.
  3. Trim and rinse sprouts, cut each into half and place onto baking dish with beetroot.
  4. Drizzle with olive oil and season with sea salt.
  5. Bake for about 30 min stirring halfway in between until soft and slightly toasted.
  6. Once baked place onto serving dish and toss with pomegranate, chopped pistachios, orange juice, lemon juice, drizzle of olive oil and salt and pepper to taste.
  7. Garnish with orange slices and fresh chopped parsley.

No Comments

Post a Comment


25 Ways To Get More Fruit & Veg Into Your Diet