Skill Easy
Preparation time 20min
Cooking time 30min
Serves 4
Ingredients
300g (3) beetroot, washed, cut into small wedges
6 fresh figs, stemmed and cut into 3mm (approx) rounds
1 small red onion, finely sliced into rounds
30g sunflower seeds, hazelnuts or walnuts, toasted
100g leaves, beetroot tops, rocket, baby gem leaves etc
30g blue cheese
Sea salt flakes
Oil
Dressing
1 Tbsp maple syrup
2 Tbsp red wine or sherry vinegar
6 Tbsp extra virgin olive oil
Pinch of allspice
Pinch of salt and crack of pepper
Method
Preheat the oven 180°C.
Place the beetroot wedges on a piece of tin foil large enough to wrap them up.
Drizzle over a little oil and vinegar, season with salt and pepper. Wrap the foil loosely around the beets, place on a tray and bake until tender (30 minutes).
While the beets are roasting, prepare the salad.
Pick over the leaves and wash, drain well and set aside.
Cut the figs into rounds, slice the onions, toast the seeds.
Make the dressing by mixing all the ingredients together.
To assemble.
Scatter the leaves over a large plate/platter.
Arrange the roasted beets and figs through the leaves.
Scatter over the toasted seeds/nuts, and slices of onions.
Finish the salad by crumbling over the blue cheese.
Sprinkle over a little sea salt flakes and just before serving drizzle over the dressing.
Eat immediately.
