fig and beetroot salad
with goat’s cheese dressing
- 1½ cups (150g) walnuts
- 2 tablespoons maple syrup
- 8 baby (400g) beetroots, trimmed and thinly sliced using a mandolin
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- sea salt and cracked black pepper
- 1 pomegranate, seeds removed
- 6 figs, sliced
- 4 cups baby red-vein sorrel leaves
goat’s cheese dressing
- 150g soft goat’s cheese
- ½ cup (125ml) milk
- 1 teaspoon white balsamic vinegar
- Preheat oven to 180°C (350°F). To make the goat’s cheese dressing, place the goat’s cheese, milk and vinegar in a small food processor and process until smooth. Set aside. Place the walnuts and maple syrup in a small bowl and mix to combine. Place on a lightly greased small oven tray lined with non-stick baking paper. Cook for 8–10 minutes or until golden brown. Set aside to cool.
- Place the beetroot in a large bowl with the oil, vinegar, salt and pepper and toss to combine. Add the walnuts, pomegranate seeds, fig and sorrel to the bowl, mix to combine and serve with the goat’s cheese dressing. Serves 6–8
Photography: Anson Smart
© DONNA HAY GROUP
