Beetroot, Orange & Pomegranate Salad

A vibrant fruity salad, delicious served with cold turkey, ham or salad.

Serves 4

Ingredients

Mustard Seed Dressing

Juice & Zest of 1 Small Orange

2 Tsp LunaOlivo Citrico Balsamic Vinegar

1 Tsp Dijon Mustard

3 Tsp Whole Grain Mustard

2 Tsp Sweet Freedom Natural Sweetener or Honey

6 Tbsp LunaOlivo Blood Orange Olive Oil

Sea Salt & Freshly Ground Black Pepper

4 Large Handfuls of Baby Salad Leaves

300g Cooked Beetroot (either roast or boiled)

4 Small Oranges

4 Tbsp Pomegranate Seeds

½ Small Red Onion, finely sliced

A Small Handful of Mint & Coriander Leaves

Method

Whisk together the orange juice and zest, balsamic vinegar, Dijon and whole grain mustard, Sweet Freedom and a pinch of salt.  Then gradually whisk in the oil until it emulsifies and thickens.  Season with black pepper.

To serve, place the baby salad leaves in a serving bowl.  Cut the beetroot into chunks and nestle them in the salad leaves.  Cut the peel from the oranges, cut out the segments and add them to the salad, then scatter over the pomegranate seeds and red onion slices.  Finally, drizzle with some of the dressing, serve the rest separately, and then scatter with the mint and coriander leaves.