Roasted Beetroot Salad with Figs
This Roasted Beetroot Salad with Figs is a real celebration of late summer and early autumn flavours. The beetroot is roasted with balsamic and thyme, and served with fresh figs and crunchy maple-roasted walnuts. A simple balsamic dressing brings it all together.
Equipment
Ingredients
Salad Ingredients:
- 4-5 medium beetroots
- 1 tbsp balsamic vinegar
- Drizzle of olive oil
- 3-4 sprigs of fresh thyme
- 1 cup walnuts (100g)
- 2 tsp maple syrup
- 3 fresh figs
- 2 large handfuls of lettuce leaves
Dressing ingredients:
- 2 tbsp olive oil
- 1½ tbsp balsamic vinegar
- 1 tsp maple syrup
- 1 crushed garlic clove
- Salt and pepper
Instructions
- Preheat the oven to 180C/350F.
- Remove the leaves and root from the beetroots. Give them a good scrub, no need to peel. Cut them in half and then in half again (for the larger ones you can cut into 6 pieces) and add to a baking tray. Pour over a drizzle of olive oil and a tbsp of balsamic vinegar and season well. Pick the leaves from the thyme and add those to the tray. Give everything a good mix and bake for about 30 minutes until cooked.
- Add the walnuts to a separate small baking tray and drizzle with 2 tsp of maple syrup, a tsp of olive oil a sprinkle of salt. Mix well so the walnuts are coated in the mixture. Bake for about 8 minutes.
- Cut the figs in quarters. Add them to a bowl with the lettuce leaves. Once the beetroot and walnuts are ready add those too.
- Mix all the dressing ingredients together in a small jar. Pour over the salad and serve.
Notes
- This will store in the fridge for about 3 days.
- I would recommend keeping the dressing separate if you are going to store and adding just before serving.
- If easier, you can just add the walnuts to the same baking tray for the last 10 minutes of the beetroot cooking time.
- Serve with your protein of choice.
Nutrition
Calories: 332kcalCarbohydrates: 30.4gProtein: 5.2gFat: 24.7gSaturated Fat: 2.7gFiber: 5.3g
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