Beetroot Bean and Duck Salad

Beetroot Bean and Duck Salad

Beetroot Bean and Duck Salad

Ingredients:

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

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