Beetroot salad with pear, walnuts & goat’s cheese
Ingredients
2 large beetroots
1 ripe pear
100g goat’s cheese (or feta)
1 cup mixed herb leaves (parsley, dill, watercress, rocket, celery etc)
2 tbs pomegranate molasses, plus extra to drizzle
1 tsp apple cider vinegar
2 tbs extra virgin olive oil
¼ cup walnuts, toasted
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Method
Place whole unpeeled beets in a saucepan with cold water (reserve beet leaves and stalk for another use). Bring to the boil and then simmer until cooked. Rinse and when cool enough to handle, remove the skins by just rubbing them with your hands. Cut beets into small wedges, place in a bowl and drizzle with the pomegranate molasses. Season with salt and set aside to cool.
Cut pear into quarters, remove core and then slice each quarter into 3 slices. Drizzle the pear slices with the apple cider vinegar and mix to coat (this will stop the pears from discolouring).
To assemble the salad, arrange the beets, herb leaves and pear slices in a serving bowl and drizzle with extra virgin olive oil. Garnish with toasted walnuts, and crumbled goat’s cheese. To finish, drizzle with a little pomegranate molasses.
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