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

For Dressing:

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.