Roast beetroot, fresh fig and feta salad

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Roast beetroot fresh fig and feta salad

Roast beetroot, fresh fig and feta salad

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I love a glow-getting winter salad, and this Roast Beetroot, Fresh Fig and Feta recipe really hits the spot for me. It’s seriously everything I could possibly want in one delicious bowl! The vibrant yellow heritage beetroot is warming and hearty, while the salty feta contrasts beautifully with the caramelised onion and creamy figs. I love the sunshine yellow of heritage beetroots, but the traditional pink variety is great too.

If you’re thinking, “yeah, but a salad isn’t going to satisfy my hunger”, then don’t worry, I’ve got you covered. Two words: puy lentils. They’re super source of protein and fibre, so you’ll feel pleasantly full afterwards.

Best of all, the zingy chilli and mandarin dressing makes this salad a real crowd-pleaser. Who says winter food has to be stodgy?

 


Serves 2 Ready in 55 minutes Good For , ,

Directions

  • Preheat the oven to 180ºC / 350ºF / gas 4.
  • Rub the beetroot chunks in 1 tbsp olive oil, season generously with sea salt and pepper, then roast in the oven for 45 minutes until cooked through.
  • Meanwhile, heat a splash of olive oil in a pan and gently sautée the shallots until golden – about 7 mins should do nicely.
  • Then add the lentils, salt, pepper and garlic, stir for 30 seconds then cover with 1cm cold water. Bring to the boil then let it simmer for 15-20 mins until cooked through.
  • Five minutes before you pull your roast beetroot out of the oven, it’s time to toast your pecans. Super simple: just scatter them on a baking sheet. In five minutes, they’ll be deliciously aromatic.
  • While that’s all cooking away, mix the dressing ingredients together in a little jug.
  • When your lentils and beetroot are cooked through, stir in the dressing then top each plate with the feta, figs and freshly-toasted pecans. Yum!
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