Beetroot, Pomegranate and Goat’s Cheese Salad Recipe

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  • Vegetarian
Serves2
SkillEasy
Preparation Time5 mins
Total Time5 mins
Nutrition Per PortionRDA
Calories194 Kcal10%
Fat10 g14%
Saturated Fat7 g35%
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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.

Ingredients

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