Raw candy beetroot is just so beautiful, but to make it easy to eat in a salad you need to slice it very finely. Cooking this special beetroot diminishes the patterning so if you really want to showcase its good looks, candy beetroot is best raw. I use a mandoline to create wafer thin slices but you could try using a vegetable peeler or very sharp knife.
|2 small candy beetroot, peeled
2 handfuls of rocket
2 sticks celery, finely sliced
Large chunk of cucumber, peeled & diced
2 tbps. pomegranate seeds
3 tbsps. olive oil
1 tbsps. white wine vinegar
1 tsp. clear honey
1 tsp. sweet miso
Sea-salt and black pepper
Finely slice the beetroot using a mandoline or very sharp knife. I set my mandolin on the finest setting to create wafer thin slices. Arrange the slices around both plates and then pile the rocket, celery and cucumber into the centre. Scatter a tablespoon of pomegranate seeds over each plate and drizzle with the dressing before serving.