Beetroot, Pomegranate and Goat’s Cheese Salad Recipe

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Ingredients

• 75g (3oz) baby leaf salad
• 2 cooked beetroot, cut into wedges
• 75g (3oz) soft goat’s cheese, crumbled
• 1 pomegranate, seeds removed

Method

1. Put the baby leaf salad and beetroot in a bowl and mix well.

2. Place in a serving bowl and scatter over the goat’s cheese and pomegranate seeds and drizzle over the pomegranate molasses.