Adam D'Sylva's Beetroot Salad

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Ingredients  Half a dozen Baby Beetroots Radicchio Finesse Coriander ½ Pomegranate 5 Figs 100g Crushed Walnuts 100ml Extra Virgin Olive Oil 50ml Vino Rosso Vinegar

Method Peel the baby beetroots and blanch in boiling water. Remove and let cool. Once cooled, cut the beetroot into wedges. In a large bowl mix radicchio, finesse, coriander. Add the beetroot wedges, pomegranate, figs (cut into quarters) and crushed walnuts, gently toss. Dress with olive oil, vino rosso vinegar and salt.

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Fresh fruit and vegetables from Pino's Fine Produce at the Prahran Market

Gold Stand and Bamboo plate from Shelley Panton Store

Photos: Iron Chef Shellie