Earthy and bright, this herbaceous stone fruit salad with roasted beets is a lovely fall dish and very impressive-looking to serve at parties. Inspired by the plum and pickled chilies salad served by Sohla and Ham El-Waylly at their recent pop up at Nura, this salad is great as an appetizer or alongside fish or lamb.
Ingredients
1 bunch Local Roots beets
Directions
This recipe was created by Local Roots contributor Irena Huang / @irena__huang
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