Ingredients (serves 2 )
- 1 Fresh cooked beetroot, skin removed, cut into thin slices
- ½ cup strawberries
- ½ cup blue berries
- 30 ml dried cranberries
- 1 red onion cut into rings
- 2 table spoons roasted pecan nuts
- 30 g goats milk cheese or feta
- 4 cups salad greens, torn
- Hand full of micro greens
- Balsamic vinegar & Olive oil reduction
- Optional: fresh granadilla pulp
Method
- Make the Balsamic reduction: over low heat cook 1 cup balsamic vinegar until. Reduced by half. Remove from the heat, mix with salt, black pepper and olive Oil as salad dressing.
- In a large bowl, combine the beets, berries, nuts and onion and pour the dressing. Over. Add the cranberries, crumbed goat’s cheese and granadilla afterwards.