Prepare 2 beetroots in the oven. Wrap them in aluminium foil together with a bay leaf, 2 cloves of garlic and a drizzle of olive oil. Try to plan the baking while you need the oven for something else (the day before). Count approx 1h at 180° ( depends on their size). Cool the beetroot down, peel and chop in smaller cubes. Peel 2 oranges, remove all the skin and slice. Remove the seeds of a pomegranate (‘spanky spanky’ search). Make a dressing with 2 table spoons of apple vinegar, 2 table spoons of sunflower oil, ½ teaspoon of mustard, ½ teaspoon of honey.
Mix 1 can of drained white beans, and some green salad with the other ingredients. Serve the salad with grilled halloumi and a few walnuts.
Quick, beautiful and funkalicious!