Fig, beet, and carrot salad

INGREDIENTS

• 
  
  
  
  • Cooked (boiled) heirloom beetroot in various colours/ small size look better
  
  
  • Small organic oranges
  
  
  • Heirloom carrots
  
  
  • Figs
  
  
  • Heirloom radishes
  
  
  • Some baby beet leaves for garnish
  
  
  
  

INSTRUCTIONS

1. Cut the peeled oranges in circles and beetroot in small quarters on a plate, add thinly sliced carrots, radishes to the plate then add quartered figs.


2. Dress well with a balsamic dressing and sprinkle with the baby leaves.

Balsamic dressing

INGREDIENTS

• 
  
  
  
  • ¾ cup extra virgin olive oil
  
  
  • ¼ cup balsamic vinegar
  
  
  • Salt & pepper to taste