- 2 beetroots, boiled, cooled and sliced 2mm thick
- 2 large carrots, peeled and sliced into 2mm-thick ribbons
- 120 g mung-bean sprouts
- 1 bulb fennel, thinly sliced
- 120 g sugar snaps
- 100 g raspberries
- fresh mint
- 100 g white chocolate
- balsamic glaze
Using a small, heart-shaped cookie-cutter, press out hearts from the beetroot and carrot. Keep separate, wrapped in plastic film.
On a platter, combine the sprouts, fennel, sugar snaps, raspberries and mint. Cover with plastic wrap and place in the refrigerator. This can be prepared a day in advance.
Using a vegetable peeler, peel shards of chocolate.
Top the salad with the beetroot and carrot hearts. Garnish with chocolate shards and drizzle with balsamic blaze.
Eat from one bowl, using chopsticks or forks.