By Chef Paul Bates, OXBO Bankside 

3 Each small Golden, candy and purple beetroot

1 Pomegranate

100g Garlic leaf Cornish Yarg cheese

3 Dessertspoons Pomegranate molasses

2 Dessertspoons Sherry vinegar

2 Dessertspoons rape seed oil

25g Wild rocket

25g Frisse (Curly endive)

25 g Pea shoots

50 Moutabel or Baba ganoush (smoked aubergine and yogurt)

Salt and pepper

1. Take the three different beetroots and wrap in aluminium foil
2. Bake in the oven, 160 degrees for one hour
3. Remove from the oven, remove the foil and peel them
4. Allow to cool
5. While the beetroot is cooking, cut the cheese into 1cm dice – do not remove the outer garlic leaves (this is part of the reason for using this cheese)
6. Wash rocket, frisse and pea shoots and allow it to drain
7. Mix together the pomegranate molasses, vinegar and oil to form a dressing
8. Remove the pomegranate from the skin, retain the seeds
9. Cut the beetroot into wedges and cubes, toss in the dressing, season with salt and pepper – place three of each on the plate, dot dressing on the plate
10. Place three tea spoonsful of the moutabel on the plate  
11. Place 7 cubes of cheese in between the beetroot, sprinkle with the pomegranate
12. Place the rocket, frisse and pea shoots on the salad.
13. Season with a twist of black pepper

Notes

For best result the beetroot should be at room temperature or warm