Beetroot, Pomegranate and Goat’s Cheese Salad Recipe

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  • Vegetarian

serves:

2

Skill:

easy

Prep:

5 min

Nutrition per portion

RDA
Calories 194 kCal 10%
Fat 10g 14%
  -  Saturates 7g 35%

Ingredients

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

Method

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

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

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