8-10 baby beetroots
4 handfuls of rocket
125g of feta, goats’ milk cheese or Brie
100ml fresh pomegranate arils
30ml Passionate Pomegranate Garnet Chef or Ruby Splash Reduction
Cook the baby beetroot in their skins until just soft enough to be able to pierce with toothpick. Let cool and rub off skin. Cut in halves and mix with Passionate Pomegranate Garnet Chef or Ruby Splash reduction in a bowl. Lay the rocket on the bottom of a salad bowl and spoon the beetroot and reduction mixture on the leaves. Place cubes of feta, goats’ milk cheese or Brie amongst the leaves and beetroot. Sprinkle pomegranate arils over salad.