Roast Beetroot, Fresh Fig, and Feta Salad
SERVES 2
READY IN 55 MINUTES
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?
The Recipe
Ingredients
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
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!
