Super Greens Balls With Roasted Beetroot & Pomegranate Salad

Serves 2


6 HECK Super Greens Balls

1 pomegranate

200g cooked prepared beetroot

1 tablespoon runny honey

70g of watercress (approx. one bag)

10ml olive oil

Sea salt 

1 tablespoon balsamic vinegar

Small handful of walnuts


  1. Pre-heat oven to 180°c (fan 160°c).
  2. Cut the beetroot into quarters and place on a baking tray. Drizzle over the honey, balsamic vinegar and olive oil and sprinkle over a touch of sea salt.
  3. Place the balls on a separate tray.
  4. Place both trays in the oven and cook for 10-12 minutes then remove and place to one side.
  5. Halve the pomegranate and bang out the seeds from one half, then lightly crush the walnuts.
  6. Place the watercress into a mixing bowl and add the pomegranate seeds, walnuts and cooked beetroot. Toss everything together.
  7. Divide between two plates and top with the goats’ cheese balls and another bang of pomegranate seeds from the remaining half.


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