This perfectly pink and purple salad is inspired by the vivid tones of summers harvest.
- Whisk the red wine vinegar and honey together in a bowl. Season.
- Using a mandoline, thinly slice the red beetroots, then add to the vinegar mixture and stir to combine. Set aside for 30 minutes to marinate.
- Meanwhile, using a mandoline, thinly slice the chioggia beetroots.
- Drain the red beetroot, reserving marinade, then layer on a serving platter with the chioggia, fig and goat’s cheese. Scatter over the pomegranate seeds and micro herbs. Whisk the olive oil into the reserved marinade and drizzle over the salad to serve.
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Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set