Pomegranate, Beetroot, Walnut & Feta Salad

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


  • Carrot Top Pesto – See recipe under ‘Sauces & Dressings’ section on www.reveal.ie
  • Or OPTION: Apple Cider Vinegar Dressing


  • 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.