Summary
Ingredients
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.