This salad is both beautiful and tasty! 


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Serves 4

You will need:

6 small raw beets, different colors

3 raw carrots, different colors

2 oz chèvre, crumbled

fresh currants

olive oil

salt and pepper

  1. Wash the vegetables good with a vegetable brush.
  2. Use a mandolin or a sharp knife and cut the beets and carrots into very thin slices.
  3. Put the slices directly into iced water, that will make them extra crispy.
  4. Divide the vegetables on plates and top with chèvre and currants.
  5. Finish each plate off with some olive oil and a dash of salt and pepper to taste.

TIP:

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This salad is both beautiful and tasty!
Photography by Paul "Sweet Paul" Lowe

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