Recipe
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
Instructions
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
