Fruity Beetroot Salad
7,9 / 10
Layer the romaine lettuce pieces on a platter.
Slice the beets and radishes thinly using a mandoline or hand held slicer. Layer the beet and radish slices over the romaine on the platter, alternating beets and radishes, then sprinkle with pomegranate seeds and set aside.
Mix the red wine vinegar, honey, salt and pepper in a medium bowl. Slowly drizzle in the olive oil while whisking continuously.
Drizzle the dressing on the vegetables to coat. Add the cilantro leaves and serve immediately.