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


  • 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.