spinach beetroot and pomegranate salad

Serves: 2

Ingredients:
100 g baby spinach
1 medium beetroot
50 g danish feta cheese
1 pomegranate, or 100g fresh pomegranate seeds
50 g radishes
30 g baby spring onions
2 tablespoons olive oil
2 teaspoons red wine vinegar

Method:
boil the whole beetroot, with the skin on, until soft.
wash the baby spinach and pat off the excess water with some paper   towel, or spin in a salad spinner if you have one.
wash the radishes and thinly slice them.
once your beetroot is cooked, leave it to cool slightly. while it’s still a bit   warm, use your hands to rub the skin off the beetroot. give the beetroot a   rinse to remove the excess skin. cut into small cubes.
if you have a whole pomegranate, cut it in half. hold the pomegranate half   in your hand with the cut side toward your hand, leaving a gap between   the pomegranate and the palm of your hand, by gripping the edges of   the pomegranate with your fingertips. hold the pomegranate over a large   bowl, and using a large spoon, whack the back end of the pomegranate and   the seeds will release from the shell. repeat this until you have retrieved all   of the jewels.
assemble your salad by adding the chopped beetroot, crumble over the   feta, add the slices of radishes, sprinkle over the pomegranate jewels and   baby spring onions. drizzle the salad with olive oil and vinegar and serve.