Beetroot, Orange & Pomegranate Salad

Las Iguanas
Serves Serves 2
Print recipe
  • Prep time 15 mins
  • Ready time 15 mins

This vibrant salad from las Iguanas is quick and easy to make and packed with health-giving nutrients.

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Ingredients

For the Salad:

  • 40 g baby spinach
  • 20 g rocket
  • 8 x cooked beetroot, quartered
  • whole large orange, chopped into eight equal pieces
  • 8 big cubes of feta
  • 50 ml chipotle dressing
  • 2 tablespoons pomegranate seeds

For the Chipotle Dressing (makes 560ml):

  • 2 tablespoons chilli puree
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • 1 tablespoon balsamic vinegar
  • 50 ml lime juice
  • 50 ml orange juice
  • 400 ml olive oil
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper

Method

Toss all ingredients except the pomegranate seeds and place into a serving bowl.

Scatter the pomegranate seeds over the top.

 

Additional notes

This recipe is courtesy of Latin American restaurant chain Las Iguanas. Check out Las Iguanas’ fantastic meat-free menu!