Post Workout Protein Beetroot Salad with Crispy Onions and Feta Cheese with Pomegranate & Balsamic Black Garlic Sauce

We are both working out at the Gym and outside running in the Park. The season has abruptly turned and whilst Autumn still has sunny days there is an underlying chill which means dressing accordingly and getting it wrong but also yearning of summer but welcoming winter.

I love the gym, but have no time so dragging myself there for 20 minutes feels like an achievement and of course my mind runs to food whilst I am there. Ravenous when I return home I have been thinking a lot about Beetroot which I have made into curries, but post gym or pre gym or quite frankly leave out the gym, this is a good recipe - all made in advance into an office lunch.

Beets are like jewels to me, you can buy from the Farmers Market, although I feel short changed when they sell them without the tops as the leaves are so splendid. You can also buy precooked from Supermarkets for £1.50 for 4 and use. Whilst I love to roast a simple boil does the job too - on a bed of Feta with salad leaves or on a bed of Pumpkin - take the Protein as you will and feel smug whilst eating your veggies..

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Ingredients

Feeds 4  or 2 with good leftovers

Takes 35 minutes

4 Beetroots - either boil your own from the Farmers Market or buy precooked from Supermarkets

3 tablespoons of Black Garlic Sauce

2 Tablespoons of Balsamic Vinegar mixed with Raspberry Vinegar (you can make your own)

1 Tablespoon of Pomegranate Mollases

Salad Leaves - Rocket, Basil Leaves, Watercress and Red Leaved Salads

2 x150g Feta Cheese packets

2 tablespoons of Creme Fraiche

50g Crispy Fried Onions shop bought

Trim and boil the Beets if bought from Farmer's Market or Supermarket, reserving the leaves for the salad or open the packet and slice the precooked Beets into quarters. Wash hands as they stain.

Combine the Black Garlic, Balsamic Vinegar and Raspberry Vinegar into a container adding the Pomegranate Mollasses for sweetness. Use Black Pepper and adjust to taste using a small whisk

Cut the 1 block of Feta into cubes coarsley chopped

Puree the block of Feta into a food processor and add dollops of Creme Fraiche to thin out

To serve, start with the salad leaves and arrange around the plate - be creative

Add the Feta puree in the middle and put the chopped Feta on top for texture

Add the sliced Beets

Spoon the Black Garlic, Pomegranate Sauce, Raspberry Vinegar over the Beets

Add the Pomegranates over the mixture

Use freshly ground Black Pepper over the dish to taste

Sprinkle the fried onions over the salad

Add a tablespoon of Olive Oil over the salad to moisten

You can add more Carbs - potatoes or feel full or serve on Brushetta but I think this will be enough.