Beet and blood orange salad

Ingredients

• 1 beet ((beetroot) large, either pre-cooked or roasted, see below)
• 1 blood orange
• 2 handfuls arugula (rocket or use mixed greens)
• 2 tbsp dried cranberries
• 2 tbsp pistachios
• 1 oz soft goats cheese (approx)
• 3 tbsp pomegranate molasses (pomegranate concentrate, or a little less, to taste)
• 1 tbsp balsamic vinegar
• 1 1/2 tbsp virgin olive oil

Instructions

1. 1

   If you can roast the beet, I'd recommend you do - peel, dice in approx 3/4in/2cm pieces and roast the pieces tossed in a little olive oil until tender, around 45-60mins, at 400F/200C (a little lower is fine). Allow to cool. I would do this if I was already using the oven for other things, and fine to do a day or two ahead, but it's probably not worth the effort otherwise.

2. 2

   If using pre-cooked beets, peel and dice the beetroot.

3. 3

   Peel the orange and cut in to rings then slice larger ones in half.

4. 4

   Place the arugula on two plates and lay the beetroot and orange on top and scatter over the cranberries and pistachios.

5. 5

   Whisk together the pomegranate molasses, balsamic vinegar and olive oil and drizzle over the salads - you may not need all of it - and serve.