John Myers
Ingredients for 4 servings:
- 500 g beetroot, vacuum-packed, pre-cooked
- 2 oranges
- ½ pomegranate
- 40 g date(s), dried, without stones
- 30 g almonds, blanched
- 6 tbsp olive oil
- 6 tbsp white wine vinegar
- 1 tsp Ras el Hanout or coriander, cumin and chili
- salt and pepper
- Fleur de Sel
- 200 g flatbread(s)
- 1 tsp thyme, dried
- 100 g baby spinach
- 150 g goat cheese
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Drain and dice the beets. Peel the oranges, remove the white pith, cut out the segments, and chop them, reserving the juice. Peel the pomegranate and remove the seeds. Chop the dates and almonds. Whisk together 3 tablespoons of olive oil, 6 tablespoons of orange juice, vinegar, and ras el hanout. Season with salt and pepper. Mix with the prepared ingredients. Slice the bread, place it on a baking sheet lined with baking paper, and drizzle with 3 tablespoons of olive oil, thyme, and fleur de sel. Roast in the oven at 200°C for 8-10 minutes. Wash the spinach, dry thoroughly, toss with the beetroot mix, and serve with crumbled goat cheese and pita chips.
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