Bring the water and beetroots to a boil. Cook for 25 minutes or until soft. Set aside to cool.
While the beetroots cook, make the dressing. Combine the oil and apple cider vinegar in a jar and shake vigorously until combined.
Divide the mixed greens evenly between plates. Top with the cooled beetroots, mandarins, pomegranate seeds and cheese.
Add the dressing and enjoy!.
If this post resonated with you,
I would be delighted for you to share it.
Phone: 0438 118 094