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.