We got some golden beetroots in our veg box from Abel and Cole this week. They were easy to cook and absolutely delicious.
Mixed leaves - 2 large handfuls
Red onion - 1 small, chopped
Golden beetroot - 3 medium-sized
Pomegranate - one half, jewels removed and skin and pith discarded
Feta cheese for sprinkling (optional)
1) Boil the beetroots in a pan of water for 45 minutes. Leave to cool for 10 minutes and then slip off the skins. Chop into 1 cm pieces.
2) Arrange the salad leaves on two plates. Top with the red onion and beetroot pieces. Sprinkle over the pomegranate jewels and a little feta cheese if desired. Serves 2.
MY (VEGAN) GUIDE TO SCOTLAND
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