Boil the whole beetroot, with the skin on, until soft (you should be able to pierce the beetroot with a knife effortlessly).
Wash the baby spinach and pat off the excess water with some paper towel, or spin in a salad spinner if you have one.
Wash the radishes and thinly slice them.
Once your beetroot is cooked, leave it to cool slightly. While it’s still a bit warm, use your hands to rub the skin off the beetroot. Give the beetroot a rinse to remove the excess skin. Cut into small cubes.
If you have a whole pomegranate, cut it in half. Hold the pomegranate half in your hand with the cut side toward your hand, leaving a gap between the pomegranate and the palm of your hand, by gripping the edges of the pomegranate with your fingertips. Hold the pomegranate over a large bowl, and using a large spoon, whack the back end of the pomegranate and the seeds will release from the shell. Repeat this until you have retrieved all of the jewels.
On a plate or serving platter, arrange the baby spinach.
Assemble your salad by adding the chopped beetroot, crumble over the feta, add the slices of radishes, sprinkle over the pomegranate jewels and baby spring onions. Drizzle the salad with olive oil and vinegar and serve.
0 servings