COOKING/PREP TIME: 60 MINS
- 4 whole beetroot (approx. 440 g total weight)
- Olive oil spray
- 4 figs, sliced
- 2 pomegranates, seeds only
- ¼ cup goat’s cheese
- ¼ cup flat-leaf parsley leaves, chopped
- 1 cup walnuts
- 2 tablespoons balsamic vinegar
Preheat the oven to 180°C and line a large baking tray with baking paper.
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.
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 for 10 minutes, mixing them around every few minutes or so, until the balsamic has reduced to a sticky glaze.
When the beets and nuts are done, remove them from the oven and leave to cool.
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.
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