CRIMSON SALAD

Remove the skin and cut 3 baked beetroots into 4cm cubes .
Cut 150gm of fetta into 2cm cubes .
Place fetta cubes over the cubed beetroot.
Arrange radicchio leaves around the beetroot and fetta .
Mix together 2 tbs of extra virgin olive oil with 1 dsp of minced garlic and 1 tbs of balsamic vinegar .
Drizzle over salad and dress with pomegranate seeds .