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
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. Top with the chopped beetroot and then the seeds. Make the dressing , using up the beetroot and pomegranate juice and all dressing ingredients, mix well Now add the almonds and nuts sprinkle over the top. Then add the crumbled cheese over the top. I prefer to eat this salad chilled.