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Roasted Beetroot, Balsamic Walnut, Fresh Fig & Goat’s Cheese Salad



Ingredient­s 4 whole beetroot (beets) (approx. 440 g/16 ½ oz) total weight ) olive oil spray 4 figs, sliced 2 pomegranat­es, seeds only 1⁄4 cup goat’s cheese 1⁄4 cup flat-leaf flat-leaf (Italian) parsley leaves, chopped Balsamic walnuts 100 g (3 ½ oz/1 cup) walnut halves 2 tablespoon­s balsamic vinegar 2 tablespoon­s crispy shallots


1. Preheat the oven to 180°C and line a large baking tray with baking paper.

2. Wearing kitchen gloves (so that you don’t stain your hands), peel the beetroot and cut each into 6–8 wedges. Place on the prepared baking tray, spray with olive oil and cook for 45–60 minutes, or until browned and cooked through.

3. Meanwhile, prepare the balsamic walnuts. Add the walnuts to a roasting tin, pour over the balsamic vinegar and use your hands to mix together well, then roast in the oven for 10 minutes, mixing them around every few minutes or so, until the balsamic has reduced to a sticky glaze.

4. When the beets and nuts are done, remove them from the oven and leave to cool.

5. To serve your salad, lay the beets over the bottom of a large serving bowl and top with the sliced figs. Sprinkle over the walnuts and pomegranat­e seeds, crumble over the goat’s cheese and scatter over the chopped parsley to finish. Serve.

Kelly says…

A delicious combinatio­n of superfoods; this salad is best served at room temperatur­e.

Kelly’s nutritiona­l tip…

Beetroot is rich in folate, an energy-giving B-vitamin that is important for healthy red blood cell growth and function.

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