Baby Beetroot and Rocket Salad

Serves 4-6:

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.