If time is against you, you can use packets of pre-shredded beetroot, I just find they taste strange and never as crisp, flavoursome and delightful as grabbing a couple of beets and doing it yourself. You can use a mandolin or the grater attachment for a food processor. You can make this ahead but don't dress the salad until serving. You could also add some glorious hunks of feta to this salad for a creamy touch.
4 beetroot (about 1.2kg total), peeled, trimmed and sliced into julienne on a mandolin (or use a spiraliser or food processor)
½ cup cranberries
½ cup fresh pomegranate arils
3 cups mixed herbs, edible flowers and baby salad leaves (I used basil, flat-leaf parsley, dill, spinach)
Raspberry sumac dressing
70g fresh raspberries, macerated with a fork
½ tbsp sumac
4 tbsp olive oil
1 tbsp honey
1. Combine all the salad ingredients in a bowl and toss gently to combine.
2. In a small bowl combine the salad ingredients and continue to use a fork to break down the raspberries until a gloopy dressing-like consistency. Depending on the sweetness or tartness of the raspberries and the beetroot, you can adapt the dressing to suit, increase the sumac for more lemony bitterness or up the honey if the dressing is tasting too tart.
3. Dollop onto the salad and use your hands to turn over until all the salad mix is coated in the dressing. Season generously with salt and pepper.