Sig's Beetroot Delight Salad

Name: Sig's Beetroot Delight Salad
Yield: 2 servings
Cuisine: American
Ingredients: 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

Sigrun @sigrun

German, living in England

I love this salad using fresh cooked beetroot, I set about mixing it with a few other things that I like.

Sigrun @sigrun

German, living in England

I love this salad using fresh cooked beetroot, I set about mixing it with a few other things that I like.

Saved

Ingredients

2 servings

salad base
175 gramsof either fresh cooked or prepacked cooked beetroot . Do not waste the juice , it is needed for the dressing. Do not use the pickled kind.
1/2pomegranate, but you can use as many seeds as you like and catch the juice for dressing
1 headsweet, crisp lettuce of choice. Rip the leafs of the stalk and discard stalk
dressing
1/4 tsppaprika powder
1/4 tspground ginger
1/4 tspground cumin
1 pinchof cayenne pepper
1good pinch of cinnamon
1/2lime, juice only
3 tspolive oil, extra virgin
3/4 tbsprunny honey
1good pinch dried tarragon (optional)
topping
1/2handful of toasted almonds ( slightly dry toasted in frying pan, or bought )
1/2handful walnut halves
100 gramsgoats or ewe cheese of choice. I used feta and gorgonzola

Saved

Steps

1

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.
2

Top with the chopped beetroot and then the seeds.
3

Make the dressing , using up the beetroot and pomegranate juice and all dressing ingredients, mix well
4

Now add the almonds and nuts sprinkle over the top. Then add the crumbled cheese over the top.
5

I prefer to eat this salad chilled.
6