Ingredients

1/3 cup red wine vinegar
1 tbsp honey
4  raw red beetroots
4 raw golden beetroots
4 figs quartered
100 g firm goats cheese thinly sliced
1/2 cup olive oil

Method

1. Whisk the red wine vinegar and honey together in a bowl and season to taste.
2. Using a mandolin, or carefully with a knife thinly slice the red beetroots, then add to the vinegar mixture and stir to combine. Set aside for 30 minutes to marinate.
3. Meanwhile thinly slice the golden beetroots with the mandolin, or carefully with a knife.
4. Drain the red beetroot, reserving the marinade, then layer on a serving platter with golden beetroots, figs and goats cheese. Scatter over the pomegranate seeds.
5. Whisk the olive oil into the reserved marinade and drizzle over salad to serve.
6. Enjoy!