Beet and pomegranate salad

VEGAN – GLUTEN FREE – OIL FREE – SOY FREE – RAW

Salty, sweet, crunchy and colourful, this quick Japanese-inspired salad is equally at home on a weeknight dinner table and a festive buffet.

PREP: 12 MINUTES – COOKING: NONE – PORTIONS: 4

INGREDIENTS
3 tbsp white or yellow miso
2 tbsp apple cider vinegar
¼ cup almond milk
4 colourful medium sized beets (try a combination of red, yellow, white and striped chioggia)
½ cup pomegranate seeds
Sprouts or microgreens for decorating (we especially like the peppery taste of radish sprouts with this salad but any sprouts will do)

PREPARATION

1. Whisk together first three ingredients until you have a smooth dressing.
2. Wash and peel beets. Using a mandolin, slice beets thinly and arrange decoratively on 4 plates.
3. Drizzle dressing over beets. Sprinkle with pomegranate seeds and sprouts or microgreens. Serve immediately.