Ingredients

The following ingredients have 2 Servings
  • 1 beet ((beetroot) large, either pre-cooked or roasted, see below)
  • 1 blood orange
  • 2 handfuls arugula (rocket or use mixed greens)
  • 2 tbsp dried cranberries
  • 2 tbsp pistachios
  • 1 oz soft goats cheese (25g, approx)
  • 3 tbsp pomegranate molasses (pomegranate concentrate)
  • 1 tbsp balsamic vinegar
  • 1 1/2 tbsp virgin olive oil

Instruction

  • If you can roast the beet, I'd recommend you do -  peel, dice in approx 3/4in/2cm pieces and roast the pieces tossed in a little olive oil until tender, around 45-60mins, at 400F/200C (a little lower is fine). Allow to cool. I would do this if I was already using the oven for other things, and fine to do a day or two ahead, but it's probably not worth the effort otherwise.
  • If using pre-cooked beets, peel and dice the beetroot.
  • Peel the orange and cut in to rings then slice larger ones in half.
  • Place the arugula on two plates and lay the beetroot and orange on top and scatter over the cranberries and pistachios.
  • Whisk together the pomegranate molasses, balsamic vinegar and olive oil and drizzle over the salads - you may not need all of it - and serve.