Ingredients for four servings
200 g feta cheese
2 medium beetroots, boiled or roasted and cubed
2 pomegranates, seeds only
120 g mixed salad leaves including rocket, spinach and lollo rosso
100 g flaked almonds, toasted
3 tbsp olive oil
Juice of half a lemon
1–2 garlic cloves, crushed
Salt and freshly ground black pepper
Marinating the feta
Place the feta in a shallow dish. Drizzle with lemon juice and add the crushed garlic. Leave to marinate for a few minutes so the flavours can penetrate the cheese. This step is part of the quick and refreshing preparation that makes the salad suitable for any time of day.
Preparing the remaining components
Cube the beetroots and set aside. Toast the flaked almonds in a dry pan over medium heat until lightly golden, then cool. Halve the pomegranates and extract the seeds. The entire process stays within the 30-minute limit highlighted for this dish.
Assembling the salad
Tip the mixed leaves into a large bowl. Add the olive oil, a pinch of salt and a few grinds of black pepper, then toss gently. Scatter the beetroot cubes and the marinated feta, broken into pieces with your fingers. Finish with the pomegranate seeds and toasted almonds. The result is a refreshing and delicious plate that works for all times of the day without needing more than 30 minutes total.
Frequently asked questions
Can I prepare the salad in advance?
The components can be prepared up to two hours ahead. Assemble just before serving to keep the leaves crisp.
Is the salad suitable for vegetarians?
Yes, provided the feta is made with vegetarian rennet.
What can replace pomegranate seeds?
Dried cranberries or chopped fresh apple offer a similar sweet-tart note.
How long does it keep?
Leftovers stay fresh in the refrigerator for one day; the leaves soften after that.
Can I use pre-cooked beetroot?
Vacuum-packed cooked beetroot works well and reduces preparation time further.
