This is a simple salad that I often add to a spread of dishes for whisky experiences at my home as the earthy flavour of beetroot marries well with whisky that has been matured in oak casks. The pomegranate molasses adds a tangy lift to the beetroot and the dukkah imparts toasted notes as well as texture.
For four to six people, you need about eight good-sized beetroots, peeled and chopped into small bite-sized chunks. Spread them out in a roasting tin, drizzle with oil and roast in a hot oven until tender, reduced in size and beginning to caramelise – this can take about 1½ hours as you are looking for a slightly chewy texture. While still hot, toss in two or three tablespoons of pomegranate molasses and two tablespoons dukkah spice mix. Toss well to mix in all the flavours. Season with salt and pepper and tip the beetroot into a serving bowl. Leave to cool. Before serving, refresh with a little more pomegranate molasses and a sprinkling of dukkah and garnish with finely chopped mint.