Beetroot and watercress bruschetta with pomegranate dressing

Name: Beetroot and watercress bruschetta with pomegranate dressing
Total time: 45 min
Ingredients: 6 small beetroot; olive oil; 2 tablespoons pumpkin seeds; flaky sea salt; 4 slices sourdough bread; 1 clove garlic, peeled and halved; extra-virgin olive oil for drizzling; 6 cups picked-over watercress shoots (start with 130g bag or a very large bunch); 100 grams creamy feta, crumbled; 3 tablespoons pomegranate molasses (syrup)

www.nzwomansweeklyfood.co.nz

Here’s a great vegetable alternative to barbecued meat – grilled sourdough bread stacked with earthy beetroot given a sweet and sour tang with pomegranate molas

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

6 small beetroot
olive oil
2 tablespoons pumpkin seeds
flaky sea salt
4 slices sourdough bread
1 clove garlic, peeled and halved
extra-virgin olive oil for drizzling
6 cups picked-over watercress shoots (start with 130g bag or a very large bunch)
100 grams creamy feta, crumbled
3 tablespoons pomegranate molasses (syrup)