Beetroot, Fig & Pomegranate Salad with Goat’s Cheese

  • Serves: 4
  • Prep time: 15m

Celebrate the best of late summer and early autumn with this vibrant salad, packed with fresh farmers’ market produce. Sweet figs, earthy beetroot, and bursts of tart pomegranate combine beautifully with creamy goat’s cheese for a dish that’s light yet full of flavour.

Thanks to delicious.com.au

Method

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 beetroots.
4. Drain the red beetroot, reserving marinade, then layer on a serving platter with the betroot, 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.

By: delicious.com.au