Raspberry salad dressing

  • 1 punnet of fresh raspberries
  • 1/3 cup of olive oil
  • 1 tbsp pomegranate molasses
  • 1½ tbsp white wine vinegar
  • Sea salt & pepper

Raspberry, beetroot & goats cheese salad

  • 425g fresh whole, ready to eat baby beetroot
  • 1 red onion, sliced
  • 2-3 tbsp olive oil
  • 2 cups baby spinach 
  • 2 cups of rocket
  • 1 punnet of fresh raspberries
  • 60g crumbled goats cheese
  • 2 tbsp toasted walnuts, chopped
  • Salt & pepper


Place all the dressing ingredients into a blender or small food processor & blitz on high until very smooth. Season to taste. Pour into a sterilised jar & keep in the fridge for up to one week.

For the salad, preheat the oven to 180°C (350°F). Cut the beetroot into quarters & place in a bowl with the onion. Drizzle with olive oil, season, mix, then place on a prepared baking tray lined with parchment paper in the oven for 30 minutes until the onion is cooked through. Cool.

In a salad bowl, place the spinach & rocket, place the beetroot & onion on top, scatter the fresh raspberries, crumble the goats cheese & sprinkle the walnuts.

When ready to serve, drizzle with desired amount of raspberry salad dressing.

Recipe created and Photographed by food stylist Megann Evans

  • Serves
  • Prep
    15 min
  • Cook
    0 min