This was such a delicious treat! The pink smoked Gressingham duck breast was melted in your mouth, beautifully sweet, delicate and moist; it paired perfectly with the beetroot and sticky pomegranate dressing.
I love these candy and golden beetroots; they make any salad look gorgeous because they are so vibrant and beautiful. Simple to make; the only tricky thing is cutting the beetroot as thin as possible, which you could use a mandolin for if you have one.
I am sharing the recipe with my TIP for cooking golden beetroot to retain its beautiful colour!