- 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
Grate 6 –8 raw, cleaned and peeled beetroot into a large bowl.
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.
Scatter over Danish feta cubes, a handful pomegranate rubies and shredded mint.