Vegetables grow all season round even in the desert heat, snack on a light salad with tangy beetroot dressing
Ingredients
- 2 Beetroots boiled and cooled and cut into wedges
- Goats’ cheese or feta
- Roasted sunflower seeds
- Mixed fresh organic garden leaves like rocket or different kinds, as you like
- FOR DRESSING
- Beetroot juice
- Organic apple cider vinegar
- Organic pomegranate molasses
- Organic balsamic vinegar
- Salt
- black pepper
Preparation
- 1 In a pan - reduce the dressing.
- 2 Remove from heat and add olive oil and mix
- 3 Arrange the salad the way you like and drizzle with this fantastic dressing
