
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.