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 Dinner Party, Girls night in, Student friendly
2 beetroots, cut into chunks
olive oil
1 big or 2 small shallots
100g puy lentils, dry
1 clove garlic, crushed
100g feta cheese, cubed
4 fresh figs
30g pecans, toasted
For the dressing:
1 mandarin, juiced
1/2 a red chilli, chopped with seeds removed
3 tbsp olive oil
2 tsp Dijon mustard
sea salt and black pepper
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
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