Roasted fig, beetroot, walnut and goats’ cheese salad

Author: Nadia Lim

First published: Mar 2013

Serves: 4

Time to make: 45 mins

Hands-on time: 10 mins

Total cost: $25.56 / $6.39 per serve

(at time of publication)

Ingredients

More weights & measures

2 medium-sized beetrootbeetsX, cut in 8 wedges
2 tablespoons olive oil, plus 1 extra tablespoon
2 tablespoons maple syrup or honey
2 tablespoons balsamic vinegar
1 small red onion, sliced
8 fresh figs, cut in quarters
2 slices wholegrain bread, torn in 2.5cm chunks
⅓ cup walnut halves
4 cups rocketarugulaX
60g goats’ cheese (Chevre) or feta cheese, crumbled

Instructions

1 Preheat oven to 180ºC. Line a roasting dish with baking paper. Toss beetroot with half quantities of the oil, maple syrup and balsamic. Season with salt and pepper, place in roasting dish and roast for 20 minutes.

2 Toss the remaining oil, maple syrup and balsamic with onions and figs and place on roasting tray with beetroot. Continue to roast for 10-15 more minutes.

3 Heat a drizzle of olive oil in a frying pan and fry bread chunks for 3-4 minutes until light golden. Add walnuts to pan and toast for 1-2 minutes.

4 Just before serving, toss rocket leaves with beetroot, onions, figs, any roasting juices, toasted bread and walnuts. Divide among plates and crumble cheese on top.

Variations

Make it gluten free: Use gluten-free bread.

Nutrition Info (per serve)

Calories 341cal

Kilojoules 1430kJ

Protein 10g

Total fat 20g

–Saturated fat 4g

Carbohydrates 30g

–Sugars 23g

Dietary fibre 7g

Sodium 350mg

Calcium 220mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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