This salad does not only look pretty - its really fun to eat!

Makes 2- 4 servings

Ingredients

  • 1 medium sized beet (different variaties), cooked
  • 1 medium sized beet (stripy variaty), washed
  • 6-8 red and white radishes, washed and green bits cut off
  • 8 salad leaves (e. g. rocket or young spinach), cleaned

Dressing

  • 2 tablespoon coldpressed sunflower oil
  • 1 tablespoon white wine vinegar
  • sea salt and pepper to taste

Method

  1. Combine oil, vinegar, sea salt and pepper to a smooth dressing.
  2. With a mandoline/vegetable slicer, very thinly slice the beets and the radishes. 
  3. Place the slices as a layer on a large plate or couple of small plates. 
  4. Add the dressing and the a couple of leaves.