Fig salad with roasted beetroot
Photo by Babiche Martens
Figs work effectively to bring a touch of sweetness to savoury dishes — whether wrapped in prosciutto, roasted with a chicken or, as here, in a simple salad with beetroot and goat’s cheese. Add nuts or use a more subtle cheese if you prefer.
|100 g||Goat's cheese|
|1 cup||Fresh herbs, use soft herbs such as parsley, dill and chervil|
- In a medium-sized pot, place the unpeeled beetroot. Cover with water and bring to a simmer. Cook for 15 minutes or until a knife will slip into it easily. Remove and allow to cool enough to handle. Remove the skin and ends, then cut into pieces.
- On to a large baking tray place the beetroot and rub with oil. Add the figs, salt and freshly ground pepper. Place into the oven for 15 minutes until the figs are soft and beetroot slightly roasted. Remove and cool.
- Place the beetroot and figs on to a platter. Scatter the goat’s cheese, soft herbs and drizzle with balsamic and honey.