Beetroot, fig and pomegranate salad

April 2021

INGREDIENTS

1/3 cup (80ml) red wine vinegar
1 tablespoon honey
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)
1/2 cup (125ml) olive oil 

  1. Whisk the red wine vinegar and honey together in a bowl. Season.

  2. Using a mandoline, thinly slice the red beetroots, then add to the vinegar mixture and stir to combine.

  3. Set aside for 30 minutes to marinate.

  4. Meanwhile, using a mandoline, thinly slice the chioggia beetroots.

  5. Drain the red beetroot, reserving marinade, then layer on a serving plater with the chioggia, fig and goat’s cheese. Scatter over the pomegranate seeds and micro herbs. 

  6. Whisk the olive oil into the reserved marinade and drizzle over the salad to serve.