Beetroot Superfood Salad
This salad really reminds me of springtime in Ireland: bright, colourful, fresh ingredients that are perfect for lightening up after a dull winter of comfort eating. Ireland produces gorgeous goat cheese, which makes this salad more satisfying and filling.
Servings
4people
Servings
4people
Instructions
  1. Preheat the oven to 180°C.
  2. Peel and dice the beetroot into bite-size pieces. Coat well in the balsamic vinegar and olive oil and season with salt and pepper. Place on a baking tray and roast in the oven for 20–30 minutes, until just tender. Allow to cool slightly.
  3. Divide the watercress between 4 plates and place the cooled beetroot on top. Scatter over the goat cheese, alfalfa shoots, sunflower seeds, pomegranate seeds and dill.
  4. Drizzle over the roasting juices from the baking tray and a little extra olive oil and balsamic vinegar if desired.
Recipe Notes

Ish Factor: Alfalfa shoots are one of the many seeds that can be sprouted to produce delicate, crunchy green fronds that add terrific nutrition, texture and crunch to salads, wraps, sandwiches and stir-frys. These are very easy to sprout yourself, but most supermarkets sell tubs of them in the salad section.