Beetroot Salad with Pomegranate Dressing

Orange, garlic, pomegranate molasses, extra virgin olive oil, beetroot, feta cheese, toasted walnuts, fresh mint leaves

To make the dressing, put the juice of 1 orange, 1 crushed garlic clove and ¼ cup each pomegranate molasses and olive oil in a glass jar. Season with salt and pepper, seal the jar and shake well to combine. Toss the dressing with 3 medium spiralised or coarsely grated beetroot. Serve scattered with 100g crumbled feta, ½ cup toasted walnuts and some torn mint leaves. Serves 4