Beetroot Salad

Ingredients

• 100 g baby spinach
• 500 g beetroot
• 100 g prunes
• 50 g walnuts
• 200 g goat’s cheese
• 1 tablespoon honey
• 2 tablespoons pomegranate molasses
• 2 tablespoons olive oil
• Salt and pepper

Method

1. 1

   Roast the beetroot in its skin for 1 hour at 190°C, or boil it until tender when pierced with a knife. Peel the beetroot and cut it into generous wedges.

2. 2

   Prepare the dressing by whisking together the honey, pomegranate molasses and olive oil. Season with salt and pepper.

3. 3

   Assemble the salad: arrange the beetroot, prunes and walnuts — everything except the goat’s cheese — and drizzle with the dressing. Gently toss to coat.

4. 4

   Finally, crumble the goat’s cheese over the top but without mixing it in; this keeps it from turning pink and ensures a beautifully clean presentation.