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Beetroot, fig and pomegranate salad with goat's cheese
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Vibrant summer harvest salad with pink and purple hues.
Ingredients:
  • 80ml red wine vinegar
  • 2 raw red beetroots
  • 4 raw chioggia beetroots (striped Italian heirloom variety)
  • 4 purple figs, quartered
  • 100g firm goat's cheese, thinly sliced
  • Seeds of 1 pomegranate
  • 50g purple micro herbs (such as purple radish)
Instructions:
  • Combine the tangy red wine vinegar and sweet honey in a bowl. Season to taste.
  • Thinly slice the red beetroots using a mandoline. Add them to the vinegar mixture and stir well to combine. Let it marinate for 30 minutes.
  • Thinly slice the chioggia beetroots using a mandoline.
  • After draining the red beetroot, layer it on a serving platter with chioggia, fig, and goat’s cheese. Sprinkle the pomegranate seeds and micro herbs over the top. Whisk the olive oil into the reserved marinade and drizzle it over the salad before serving.

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