This simple, light and delicious meal is an ideal special lunch for those hot summer days!
- 1 cup of mixed salad leaves
- 4 medium sized beetroot
- Celtic sea salt Ground black pepper
- 4 oranges peeled and cut into 8 wedges
- 125 grams of goat’s cheese
- 1 pomegranate deseeded
125 ml extra virgin olive oil 2 tablespoons red wine vinegar
Preheat the oven to 200C or 400F for gas.
Scrub the beetroot thoroughly and pat dry. Place the beetroot on a foil covered tray and sprinkle with salt and pepper. Then cover the beetroot securely in the foil and bake for 1 3/4 hours or until the beetroot is tender when pierced with a fork. Allow it to cool then cut it into 8 wedges.
Mix the olive oil and vinegar well in a small bowl. Divide the orange and beetroot wedges and salad leaves among four plates and then crumble and spread the goat’s cheese evenly.
Drop some of the pomegranate seeds on to each of the plates as above.
Drizzle each with dressing and serve.
Preparation time 20 minutes extra for cooking
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