
By ES
Fig, beetroot, goats' cheese, chilli & walnut salad
I really do love the ingredients in this salad so much. While beetroot and goats cheese are a perfect salad pairing, if the dressing isn’t right, it can be somewhat lack lustre. Adding figs gives it not only a lovely sweetness but a pleasing texture, and the chilli and walnuts work with all the ingredients beautifully, no additional seasoning required. Best part? I always
have vacuum-packed beetroot in my refrigerator to rescue me when ingredients are a bit thin on
the ground and I'm not feeling terribly inspired.
Updated at: Thu, 17 Aug 2023 09:49:43 GMT
Nutrition balance score
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Ingredients
4 servings

80grocket leaves

4black figs
large, or green, quartered
250gvacuum packed cooked beetroot in natural juice
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3 tablespoonspomegranate molasses

1 heaped tablespoonclear honey

1 tablespoonwhite wine vinegar

1 tablespoonolive oil

200gsoft goats' cheese
rindless, quartered

50gwalnut halves
roughly broken up by hand

1long red chilli
deseeded and very finely chopped
Instructions
Step 1
Mix all the dressing ingredients together in a jug or small bowl until evenly combined.
Step 2
Select a large platter and arrange the rocket leaves on it, followed by the fig and beetroot quarters.
Step 3
Break the goats' cheese into small pieces and dot all over the salad.
Step 4
Drizzle the dressing over the salad, scatter over the walnuts and chilli and serve immediately.
Notes
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