Beetroot and fig salad with blue cheese

Photo: Simon Lambert
Photo: Simon Lambert
A salad like this came about from wandering around my garden and rummaging through my fridge. When making a salad with what’s on hand a few key things to think about are flavours of ingredients, the textures such as crunchy, soft, leafy etc. It must have a good punchy dressing to bring the salad together.

Skill Easy

Preparation time 20min

Cooking time 30min

Serves 4


300g (3) beetroot, washed, cut into small wedges

6 fresh figs, stemmed and cut into 3mm (approx) rounds

1 small red onion, finely sliced into rounds

30g sunflower seeds, hazelnuts or walnuts, toasted

100g leaves, beetroot tops, rocket, baby gem leaves etc

30g blue cheese

Sea salt flakes



1 Tbsp maple syrup

2 Tbsp red wine or sherry vinegar

6 Tbsp extra virgin olive oil

Pinch of allspice

Pinch of salt and crack of pepper


Preheat the oven 180°C.

Place the beetroot wedges on a piece of tin foil large enough to wrap them up.

Drizzle over a little oil and vinegar, season with salt and pepper. Wrap the foil loosely around the beets, place on a tray and bake until tender (30 minutes).

While the beets are roasting, prepare the salad.

Pick over the leaves and wash, drain well and set aside.

Cut the figs into rounds, slice the onions, toast the seeds.

Make the dressing by mixing all the ingredients together.

To assemble.

Scatter the leaves over a large plate/platter.

Arrange the roasted beets and figs through the leaves.

Scatter over the toasted seeds/nuts, and slices of onions.

Finish the salad by crumbling over the blue cheese.

Sprinkle over a little sea salt flakes and just before serving drizzle over the dressing.

Eat immediately.