Ingredients
Method
- 6-8 beetroot, cleaned and peeled
- 1 red onion
- 2 T red wine vinegar
- Extra virgin olive oil
- 12 radishes, sliced
- Danish feta cubes
- pomegranate rubies
- Mint
Method
Ingredients
1. Grate 6 –8 raw, cleaned and peeled beetroot into a large bowl.
2. Add 12 thinly sliced radishes and 1 sliced red onion and toss with 2 T red wine vinegar and a glug of extra virgin olive oil.
3. Scatter over Danish feta cubes, a handful pomegranate rubies and shredded mint.
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