Sig's Beetroot Delight Salad
- 175 grams of either fresh cooked or prepacked cooked beetroot . Do not waste the juice , it is needed for the dressing. Do not use the pickled kind.
- 1/2 pomegranate, but you can use as many seeds as you like and catch the juice for dressing
- 1 head sweet, crisp lettuce of choice. Rip the leafs of the stalk and discard stalk
- 1/4 tsp paprika powder
- 1/4 tsp ground ginger
- 1/4 tsp ground cumin
- 1 pinch of cayenne pepper
- 1 good pinch of cinnamon
- 1/2 lime, juice only
- 3 tsp olive oil, extra virgin
- 3/4 tbsp runny honey
- 1 good pinch dried tarragon (optional)
- 1/2 handful of toasted almonds ( slightly dry toasted in frying pan, or bought )
- 1/2 handful walnut halves
- 100 grams goats or ewe cheese of choice. I used feta and gorgonzola
- Clean lettuce and get as dry as possible.
- Take the green leafs of the stalk Discard the stalk, arrange the leafs in a salad bowl.
- Or arrange on lettuce on side plates.
- Top with the chopped beetroot and then the seeds.
- Make the dressing , using up the beetroot and pomegranate juice and all dressing ingredients, mix well
- Now add the almonds and nuts sprinkle over the top.
- Then add the crumbled cheese over the top.
- I prefer to eat this salad chilled.
either, pomegranate, head sweet, paprika, ground ginger, ground cumin, cayenne pepper, cinnamon, lime, olive oil, honey, tarragon, handful, handful, goats
Taken from cookpad.com/us/recipes/353108-sigs-beetroot-delight-salad (may not work)