Beetroot Bean and Duck Salad

Beetroot Bean and Duck Salad

Ingredients:

• 6 Organic Beetroot
• 100g Organic Rocket, Wild
• 100g Organic Pomegranate

Preparation:

Cook beetroot in boiling water until tender. Peel, chop and set aside. Juice half of the pomegranate. Place jelly in a bowl and whisk in oil, vinegar, mustard and 2 tbs pomegranate juice. Preheat oven 190?C. Season duck, cook for 6-8 mins, skin side down, until the fat has rendered & skin is crisp. Turn, cook 30 seconds, then put pan in oven & cook to your liking. Set aside to rest. Place beets, beans, leaves, feta and nuts in a bowl. Toss gently with 3 tbs dressing. Thinly slice duck & add to salad. Drizzle with dressing, sprinkle with remaining pomegranate seeds.

Serves:

4 people

• 

  Organic Rocket, Wild

  Qty: 1

  15.80 AED

  100g

  Add
• 

  Organic Pomegranate

  Qty: 1

  23.63 AED

  500g

  Add