Make this Beetroot Salad with Datterini cherry tomato, wild rocket, pomegranate, lemon & honey dressing from Babaji restaurant in Dubai, in just three easy steps.
- 500g Beetroot
500g golden beetroot
Boil the beetroot separately for 1 hour, do not overcook them
Place them in cool running water and peel the skin off
Cut them in wedges as desired
500g mixed salad leaves
200g rocket leaves
20g pomegranate seeds
100ml pomegranate sauce
200ml olive oil
200ml lemon juice
- To serve, place the salad leaves on a mixing bowl.
- Add beetroot and dressing as desired.
- Sprinkle with pomegranate seeds.