Spinach, Beetroot And Pomegranate Salad

DEEP-coloured vegetables like beets and spinach contain many “non-nutrient” compounds called phytochemicals. These are biologically active, natural occurring chemical compounds which also provide the colour, taste and aroma to fruits and vegetables. In relation to cancer, phytochemicals help metabolise drugs, toxins, carcinogens and mutagens. Also, beetroot juice may improve the performance for some athletes in some situations due to its high nitrate content.

1 medium beetroot

100g baby spinach

50g radishes

1 pomegranate, or 100g fresh pomegranate arils

50g Danish feta cheese (lower in fat than Greek)

30g baby spring onions

30ml olive oil

10ml raspberry or red wine vinegar (or other of your choice) – optional

Boil the whole beetroot, with the skin on, until soft (you should be able to pierce the beetroot with a knife effortlessly).

Wash the baby spinach and pat off the excess water with a paper towel, or spin in a salad spinner.

Wash the radishes and thinly slice them.

Once the beetroot is cooked, leave it to cool slightly. While it’s a bit warm, use your hands to rub the skin off the beetroot. Give the beetroot a rinse to remove the excess skin. Cut into small cubes.

If you have a whole pomegranate, cut it in half. Hold the pomegranate half in your hand, with the cut side toward your hand, leaving a gap between the pomegranate and the palm of your hand, by gripping the edges of the pomegranate with your fingertips. Hold the pomegranate over a large bowl and, using a large spoon, whack the back end of the pomegranate and the seeds will release from the shell. Repeat this until you have retrieved all the jewels.

On a plate or serving platter, arrange the baby spinach.

Assemble your salad by adding the chopped beetroot, crumble over the feta, add the sliced radishes, sprinkle over the pomegranate jewels and baby spring onions. Drizzle the salad with olive oil and vinegar and serve Serves 2. |