Roasted Beetroot, Avocado & Kale Salad with Pomegranate Vinaigrette

How to prepare:

1. Toss the beetroot cubes with a little olive oil, salt and pepper. Roast at 200°C for 30–35 minutes until tender.
   
2. Massage the kale leaves with a teaspoon of olive oil to soften them.
   
3. Whisk the pomegranate vinegar with the remaining olive oil to make the dressing.
   
4. Layer the kale, roasted beetroot, avocado and crumbled white cheese on a serving platter.
   
5. Scatter the toasted walnuts over the salad.
   
6. Drizzle with the pomegranate dressing and finish with salt and black pepper.