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The Ivy’s Heritage Beetroot Salad with Goat’s Cheese, Pomegranate and Rapeseed Dressing

Made at The Ivy | Serves 4

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120g mixed heritage beetroots, yellow, ruby red and candy
20g red chicory leaves, picked
3 red amaranth leaves, picked
3 mint leaves, picked
1tsp pomegranate seeds
40g Tymsboro goat’s cheese, hand torn into pieces (or another soft goat’s cheese)
30ml rapeseed oil
15ml Chardonnay vinegar
1tsp honey
Pinch of salt & pepper

Method
Cook the yellow and ruby red beetroots and peel whilst hot.  Candy beetroots can be eaten raw and should be shaved.  Leave to cool.

Using a pestle & mortar, gently squeeze the juice from the pomegranate seeds and pour the juice into a bowl.  Add a splash of Chardonnay vinegar and a teaspoon of honey to the pomegranate juice and begin to whisk gently, slowly adding the rapeseed oil.

Arrange the chicory leaves on a large white plate and intersperse with pieces of goat’s cheese and beetroot.  Scatter with the amaranth and mint leaves and dress each layer as you go.  Season with salt & pepper.

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