1. Preheat the oven to 180 fan. Tip the beets into a roasting tray and pour over 2 tbsp of the olive oil. Season with salt and pepper and toss together. Roast for 40-45 minutes or until tender.
2. Meanwhile, whisk the remaining olive oil together with the lemon juice and a pinch of salt.
3. Tip the cooked beets onto a serving dish and arrange the clementines over the top. Spoon the dressing over everything and garnish with the pomegranate seeds, pistachios and mint. Serve immediately.
Serves 4 as a side
500g beetroot, cut into small wedges
3 tbsp olive oil
The juice of a lemon
2 clementines, peeled and sliced
30g pomegranate seeds
15g pistachio kernels, smashed
A small handful of mint leaves
Sea salt and pepper