Fruit, Beets and Radish Salad

Elena Duggan

Ingredients:

  • 1 med beetroot, peeled and finely shaved
  • 2 med Target beetroots, peeled and finely shaved
  • 4 med radishes, finely shaved
  • 5 medium figs, quartered
  • 1 pomegranate, seeds only
  • 50g Pink and purple microherbs (radish/ purple basil/ red kale/ red garnet/ sorrel)
  • Homemade Labne

Dressing

  • 100g EVOO, Australian
  • 75g Red wine or raspberry vinegar
  • White pepper, to taste
  • Murray River salt, to taste
  • Stevia optional

Optional Presentation

  • Hazelnuts toasted and roughly chopped

Method:

  1. In a medium bowl, combine vinegar, pepper and salt and toss beetroot through gently, set aside to soften, pickle and gently marinate for up to 30 minutes.
  2. Drain the beetroot but reserve liquid. Whisk olive oil through remaining liquid to create dressing. Adjust acidity with stevia if desired.
  3. On a large flat platter, arrange beetroot, radishes, and figs, and then scatter pomegranate seeds, microherbs and dollops of goat’s cheese or Labne.
  4. Drizzle over desired quantity of dressing.

Notes

  1. Fresh raspberries and blackberries are a nice alternative or addition to the figs.
  2. Coconut yoghurt can be substituted for goats cheese for a dairy free/ vegan alternative.
  3. Instead using Labne, you could also use 125g Goats chevre or Danish feta

Health Notes:

  • Gluten free
  • Grain free
  • Nut free
  • Vegetarian
  • Vegan option
  • Paleo option
  • Low fructose/ sugar free

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