Ingredients

• bunch of beet greens with beets
• handful of arugula
• about 100 g feta or salad cheese
• 1/2 pomegranate
• optional: chopped walnuts, sunflower seeds, pine nuts

sauce

• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon mustard e.g. honey mustard
• 1 tablespoon lemon juice
• pinch of chili flakes
• ground pepper and a bit of salt

Preparation

1. Bring water to a boil to cook the baby beets. Wash the beet greens, cut off the beets, drop the beets into the boiling water and cook until firm (about 15 minutes, depending on size). Remove from the water, peel and cut into slices.
2. Choose the smallest and medium (firmest and nicest looking) beet green leaves and chop them along with the stems on a board. The remaining leaves can be used for a beet greens side salad or soup etc.
3. Divide the arugula and beet green leaves between two salad bowls, toss. Add the sliced beets and diced cheese.
4. Remove the seeds from the pomegranate and sprinkle over the salad. Mix the sauce ingredients and drizzle over the salad.
5. You can also add walnuts to the salad (lightly toasted and chopped).