Image Frame coloured line rose pink


  • 12–16 baby beetroots or 3-4 medium beetroots, pre-cooked, skin removed
  • ½ pomegranate, deseeded
  • 2-4 tablespoons white mulberries (HF shop)
  • 100 grams sheep’s feta, crumbled
  • Small handful land cress or watercress leaves
  • 50 ml good quality olive oil
  • 1 tablespoon pomegranate molasses or honey
  • Vegetarian
  • Low GI
  • Diabetic Friendly
  • Gluten Free
  • Vegan
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  1. Cut beetroot into ½ or ¼ pieces. Set aside.
  2. Mix olive oil and molasses/honey together. Set aside
  3. Arrange beetroot, pomegranate seeds, mulberries and cress on a platter. Crumble over feta. Drizzle with oil dressing and serve at once.

Maggie's Tips

  • Beetroot is rich in soluble fibre, which helps combat high cholesterol and high blood sugar. It is also rich in folate, potassium and manganese. It is a great addition to a detox plan when eaten raw. known in Chinese medicine as a blood tonic.
  • Source white mulberries in HF shop or health food section of your supermarket.
  • Cannot source mulberries try gogi berries, dried blueberries etc
  • Exchange feta with fresh ricotta cheese or mild goats cheese