Goat's Cheese, Fig and Beetroot Salad
This more-ish salad champions two of early autumn's finest seasonal produce - beetroot and figs.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat your oven to 220 C/ 200C Fan. Toss beetroot in balsamic vinegar and 1 tbsp olive oil, then season and transfer to a lined baking tray. Roast until just cooked, turning halfway, about 18 minutes.
Step 2
Meanwhile, prepare you basil dressing by whizzing together 30g pine nuts and all of the garlic for 20 seconds in a food processor, then add the basil, 1/4 tsp lemon zest and 1 tsp salt and whizz for a further 20 seconds. Next slowly pour in 4 tbsp olive oil, 4 tbsp lemon juice and 2 tbsp water whilst the processor is running. Season to taste.
Step 3
Toss rocket in half the basil dressing and transfer to a large serving platter. Top with fresh fig, Goat's cheese, beetroot and remaining pine nuts. Drizzle over the rest of the basil dressing and voila!
- Ingredients
- Based on 4 servings
-
75g Pine Nuts, toasted 1x Sainsbury's Pine Nuts 100g -
225g Goats Cheese, chopped 2x Chavroux La Buche Goats Cheese 150g -
1.5 Lemon, zested and juiced 2x Sainsbury's Lemons -
45g Basil, roughly chopped 2x Sainsbury's Fresh Packed Basil 30g -
180g Rocket 3x Sainsbury's Wild Rocket 60g -
200g Fresh Fig, sliced 2x Sainsbury's Figs 140g -
1 tbsp Balsamic Vinegar 1x Sainsbury's Balsamic Vinegar Of Modena 1 Leaf 250ml -
1 Garlic, crushed 1x Sainsbury's Garlic -
5 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
500g Beetroot, chopped into 1cm cubes 1x Sainsbury's Bunched Beetroot 500g