Beetroot, fig and pomegranate salad with goats cheese

Recipes / Salads

This perfectly pink and purple salad is inspired by the vivid tones of summers harvest.

Recipe «Beetroot, fig and pomegranate salad with goats cheese» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup red wine vinegar, 1 tbsp honey, 2 raw red beetroots, 4 raw chioggia beetroots, 4 purple figs, quartered , 100g firm goat's cheese, thinly sliced, Seeds of 1 pomegranate, 50g purple micro herbs , 1/2 cup olive oil.

Ingredients:

  • 1/3 cup red wine vinegar 
  • 1 tbsp honey 
  • 2 raw red beetroots 
  • 4 raw chioggia beetroots 
  • 4 purple figs, quartered 
  • 100g firm goat's cheese, thinly sliced 
  • Seeds of 1 pomegranate 
  • 50g purple micro herbs 
  • 1/2 cup olive oil 

Instructions

  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. Set aside for 30 minutes to marinate.
  3. Meanwhile, using a mandoline, thinly slice the chioggia beetroots.
  4. 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.