Baby Beetroot, Fig and Pomegranate Salad

An easy salad idea to put together for your next barbeque, using seasonal products!

You’ll need:

  • 80ml red wine vinegar
  • 1 tbsp honey
  • 5 baby beetroots – raw
  • 1 Baby fennel
  • 4 purple figs roughly torn into quarters
  • 100gm Persian fetta
  • Seeds from 1 pomegranate
  • 50g micro herbs
  • 125 ml olive oil

Here’s what to do:

  • Whisk the red wine vinegar and honey together in a bowl. Season to taste.
  • Using a mandoline, thinly slice the beetroots, then add to the vinegar mixture and stir to combine. Set aside for 30 minutes to marinate.
  • Meanwhile thinly slice the fennel with the mandoline.
  • Drain the beetroots, reserving marinade, then layer on serving platter with the fennel, fig, and Persian fetta. Scatter over the pomegranate seeds and micro herbs.
  • Whisk the olive oil into the reserved marinade and drizzle over the salad to serve.

Easy-peasy, super tasty, super nutritious & looks soooo festive.