Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 glass beetroot
- 1 sweet potato (s)
- 2 handfuls rocket
- 0.5 ½ roll (s) goat cream cheese
- olive oil
- Balsamic
- 1 handful walnuts
- 1 handful pomegranate seeds
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First peel the sweet potato, cut into small cubes and cook until soft.
- Meanwhile, quarter the beetroot slices, wash the rocket and core the pomegranate.
- Now briefly fry the sweet potato with the beetroot in a pan, then mix with rocket and dress with balsamic vinegar, olive oil, salt and pepper.
- Finally, sprinkle the pomegranate seeds and the goat cream cheese in flakes on top. Coarsely crush the walnuts by hand and sprinkle over them.
- The salad can be enjoyed warm or cold. In addition, honey could be added to the dressing, I`ll try that next time.
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