- Combine pomegranate juice, vinegar, honey and 2 tablespoons olive oil in a small screw-top jar. Season to taste then set aside.
- Arrange green beans, beetroot, crumbled feta and walnuts onto a large serving platter. Cover and chill in the fridge until required.
- To serve, shake dressing and then drizzle over the salad. Garnish with pomegranate seeds if desired.
Source: that's life! TEST KITCHEN
Photo: JOE FILSHIE