Beetroot Salad with Sweet & Sour Dressing

Ingredients

• 700 gm beetroot, trimmed (4 medium)
• Olive oil, for drizzling
• 1 salad onion, bulb only, thinly sliced
• 375 gm witlof, leaves separated (about 3)
• Seeds from ½ pomegranate
• 35 gm roasted hazelnuts, coarsely chopped (¼ cup)
• Sweet and sour dressing
• 60 ml extra-virgin olive oil (¼ cup)
• 1 tbsp pomegranate molasses
• 1 tbsp cabernet vinegar (or another aged red wine vinegar)