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

Citrus

*I used a combination of Navel, Cara Cara and Blood Orange

Roasted Beets, peeled and cleaned

Watermelon Radishes

Mustard Microgreens

Fresh Thyme

Green Olives, pitted

Pickled Red Onions

1/2 Red Onion

3/4 C. Apple Cider Vinegar

1/4 C. Water

Sea Salt

1-2 Tbsp. Honey

A Pinch of Chili Flakes

Dressing

Olive Oil

Champagne Vinegar

Juice of Orange

Honey

Half a Shallot, finely chopped

Freshly Ground Pepper

Salt

Prepare Pickled Red Onions

Step 1

Thinly slice red onion.

Step 2

In a small saucepan combine ingredients and bring to a simmer.

Step 3

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.

Prepare Dressing

Whisk ingredients in a bowl together and set aside until ready to use.

Assembly

Thinly slice roasted beets, watermelon radishes and oranges, layer them on your platter.

Sprinkle microgreens and thyme.

Drizzle dressing.

Break up green olives and add pickled red onions.