Ingredients
| 2 medium beetroots |
| 1 whole carrot |
| 1 bunch baby sorrel leaves |
| ¼ cup burnet leaves |
| ¼ cup olives |
| 1 handful borage flowers |
| 1 piece chèvre |
| ⅓ cup raspberry vinegar |
| ⅔ cup extra virgin olive oil |
| 1 pinch salt |
| 1 pinch pepper |
Preparation
Read full directions on Mulberry & Pomegranate at http://mulberrypomegranate.blogspot.com.au/2015/09/beetroot-sorrel-and-chevre-salad.html
