Autumn beetroot salad platter with raw candy-striped beetroot
Recipe time: 10 min
Salad
Ingredients
2 candy striped beetroots, thinly sliced on a mandoline slicer
Roasted beetroot
200 g raspberries
200 g black berries
1 cucumber, cut into spaghetti strips
300 g fresh Parisian purple figs, halved
1 large pomegranate, seeds removed
Baby beetroot leaves to garnish
Beetroot mayo to serve
Beetroot mayo
2 egg yolks
0 ml Dijon mustard
Zest and juice of 1 lemon
Salt and pepper to taste
1 cup roasted beetroot pieces or drained, pickled and grated beetroot
200 ml – 250 ml canola oil
Salad
Method
Arrange the roasted beetroot, berries, cucumber spaghetti and figs on a large salad platter.
Garnish with the candy-striped beetroot slices, pomegranate seeds and beetroot leaves.
Add spoonful of the mayo on top and serve.
