Ingredients
2 tablespoons white vinegar
2 tablespoons olive oil
1 tablespoon brown sugar
2 large or 3 small beetroots, peeled, thinly sliced (0.5cm)2 oranges or ruby grapefruits, peeled, segmented
1 pomegranite, peeled
1 avocado, peeled, thinly sliced
100g goats curd
to do
Combine vinegar, olive oil and sugar in a bowl and whisk until blended. Season to taste with salt and pepper.
Place beetroot slices onto a large baking tray lined with baking paper and drizzle with the vinegar dressing. Cover and set aside for an hour.
To assemble the salad layer beetroot, orange segments, avocado and sprinkle with pomegranite and dollops od goats curd. Drizzle with extra olive oil and serve with a side of green salad.
