Not only bright in colour but flavour too, this fresh salad is perfect for anytime of year.
The small bits of pickled red onion and olive are my favourite, they bring a salty, briny and acidic bite to the dish.
Get creative with different varieties of citrus and beets too!
Photo by 515 Photo Co.
Mis en Place
*I used a combination of Navel, Cara Cara and Blood Orange
Roasted Beets, peeled and cleaned
Green Olives, pitted
Pickled Red Onions
1/2 Red Onion
3/4 C. Apple Cider Vinegar
1/4 C. Water
1-2 Tbsp. Honey
A Pinch of Chili Flakes
Juice of Orange
Half a Shallot, finely chopped
Freshly Ground Pepper
Prepare Pickled Red Onions
Thinly slice red onion.
In a small saucepan combine ingredients and bring to a simmer.
place onions in a jar or container and pour the hot vinegar mixture over the onions.
Let marinate for a minimum of 30 minutes.
Store the remaining in the refrigerator for up to two weeks.
Whisk ingredients in a bowl together and set aside until ready to use.
Thinly slice roasted beets, watermelon radishes and oranges, layer them on your platter.
Sprinkle microgreens and thyme.
Break up green olives and add pickled red onions.