Serves 2

Ingredients:
• 3 small beetroots
• 1 orange
• 80g goat's cheese, crumbled
• 2 cups rocket
• 2 tbsp pomegranate seeds, from ¼ pomegranate
• 1 tbsp Global Organics Red Wine Vinegar
• 1 tbsp Lakewood Organic Pomegranate Juice
• ½ tsp sea salt
• ½ lemon, juice
• ¼ cup walnuts
• ¼ cup Global Organics Extra Virgin Olive Oil

Method:
Preheat oven to 180°C. Use a fork to prick beetroots, place them
on a baking tray and bake for 45 minutes or until tender. Set
aside to cool. Once cooled, peel beetroots and cut into quarters.
Combine the rocket, beetroot and orange in a serving bowl and
top with goat's cheese, walnuts and pomegranate seeds. Mix olive
oil, vinegar, pomegranate juice, lemon juice and salt in a jug and
drizzle over the salad.