Fresh and juicy beetroot and citrus for a summery health salad.
INGREDIENTS
6 medium beetroot, thinly sliced
1 red onion, thinly sliced
45ml (3 tbsp) balsamic vinegar
85ml ( cup) olive oil
Salt and pepper
3 oranges
5ml (1 tsp) fresh thyme leaves
3 calendula flowers
10 caper berries
Handful fresh mint leaves
METHOD
Toss the beetroot and onion in a bowl with balsamic vinegar and olive oil, season, and leave to stand for 1 hour.
Peel oranges and cut into rounds.
On a large, flat serving plate, alternate slices of beetroot, orange and onion, then pour over macerating liquid from mixing bowl.
Sprinkle thyme leaves, flower petals, caper berries and mint leaves over salad and finish with a good grind of black pepper.
Serves 4.
