BEETROOT AND FIG SALAD WITH ROASTED RADISHES
Serves 10-12
6-8 medium sized beetroots, peeled and cut into wedges
125 ml sugar
125 ml balsamic vinegar
125 ml boiling water
60 ml olive oil
100 ml pumpkin seeds
100 ml sunflower seeds
1 bunch radishes, well rinsed and leaves trimmed off
8-12 ripe purple figs, broken open or tinned figs
2 handfuls rocket or baby salad leaves
100 ml dried cranberries
Parmesan shavings – blue cheese can also be used
Boil the beetroot in the sugar, vinegar and water until tender and syrupy. (about an hour to get a nice syrup) Allow to cool completely.
Season with salt and black pepper.
Heat half the olive oil and roast the seeds slowly until they start to puff up. Remove from the heat and season with course salt. Allow to cool.
Mix the radishes with the remaining olive oil and season with salt & pepper. Roast for a few minutes under the hot grill, it gives them a lovely texture.
To assemble, arrange the beetroot, radishes and figs in-between the leaves, then sprinkle the cranberries, seeds and cheese on top. Serve with olive oil & extra balsamic vinegar.
Optional: dress with a little glitter like on the picture
2nd Photo: Cornelle Michell
Photo:Note:
I could not get fresh figs as sold out everywhere so I rehydrated some dried figs but not quite the same. I also added nectarines which I pan fried, cubes of blue cheese and lastly steamed young asparagus spears. We ate it with balsamic glaze. I garnished my salad with micro herbs.
PHOTO: Elsabie Templeton
