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Beetroot Pomegranate Goat Cheese Salad

Course Salad
Cuisine Mediterranean
Keyword Beetroot Pomegranate Goat Cheese Salad
Prep Time 20 minutes
Servings 4
Author Mijia Eggers

Ingredients

Salad

  • 80 g arugula
  • 100 g mixed greens
  • 2 bulb pickled beetroot
  • 100 g pine nuts
  • 100 g goat cheese
  • 1 pomegranate

Balsamic Vinegar Salad Dressing

  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp orange juice freshly squeezed
  • 2 tbsp honey
  • 1 tsp salt
  • 1/8 tsp black pepper 

Instructions

  • Crumble the goat cheese. Wash the arugula and green salad. Thinly slice the beetroots.  Remove the pomegranate seeds.
  • Mix the arugula and salad leaves well and lay them on the plates. Spread goat cheese and scatter over the pomegranate seeds.
  • Whisk all dressing ingredients together in a bowl. Set aside.
  • In a saucepan, roast the pine nuts.
  • Toss roasted pine nuts to the plate and drizzle the dressing over the salad to serve.