INGREDIENTS - per serving
- ½ medium raw beetroot (you can substitute for squash, sweet potato, chickpeas for example)
- Salad greens/ leaves washed
- 2 cherry tomatoes
- 2 sun-dried tomatoes sliced
- Peeled ribbons of carrot
- 25g feta cheese crumbled topping
- 2 whole walnuts crumbled topping
- Pomegranate seeds to dress (1 tbsp) OR ¼ fresh orange cut into segments
DRESSING :
- Carrot Top Pesto – See recipe under ‘Sauces & Dressings’ section on www.reveal.ie
- Or OPTION: Apple Cider Vinegar Dressing
METHOD
- Wash the beetroot and dice into cubes, place on a baking tray with seasalt and roast for 20-30 mins at 150c oven (keep check so they don’t burn, you can cover over with some foil to avoid this!)
- Separately assemble the salad in a nice fancy bowl and decide on your dressing!
- Crumble feta, walnuts on top to finish.
