Beautiful fresh Pomegranates are available everywhere at the moment, so we were inspired to make this bright and delicious salad. Topped with glistening Pomegranate Rubies, it’s sure to wow your guests.
Pomegranate, Beetroot & Feta Salad
Serves 4 as a side
You will need
6 - 8 Cooked baby beetroot, sliced in wedges (you can buy ready cooked beetroot)
3 Tbls Balsamic vinegar
2 Tbls Olive oil
¼ Cup Muscovado or brown sugar
Baby leaf salad leaves
100g Danish feta, cubed
1 Pomegranate, seeds removed (you can buy already removed seeds at most grocers)
1 Tbls Balsamic reduction or liquid shiraz
How to make it
Pre-heat your oven to 180°C.
In a baking tray, toss the cooked beetroot quarters with Balsamic vinegar, Olive oil and Muscovado sugar.
Roast for about 20 minutes until the beetroot becomes caramalised around the edges.
Remove and set aside to cool.
Arrange the salad leaves onto pretty plates.
Place the beetroot on top of the leaves, and arrange the feta on top of that.
Scatter the pomegranate rubies over and drizzle with balsamic reduction or liquid shiraz.