Goat's Cheese, Fig and Beetroot Salad

    15m prep time
    25m total time
    Easy level
    10 ingredients

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
  • 225g Goats Cheese, chopped 2 x Chavroux La Buche Goats Cheese 150g
  • 1.5 Lemon, zested and juiced 2 x Sainsbury's Lemons
  • 45g Basil, roughly chopped 2 x Sainsbury's Fresh Packed Basil 30g
  • 180g Rocket 3 x Sainsbury's Wild Rocket 60g
  • 1 tbsp Balsamic Vinegar 1 x Sainsbury's Balsamic Vinegar Of Modena 1 Leaf 250ml
  • 1 Garlic, crushed 1 x Sainsbury's Garlic
  • 200g Fresh Fig, sliced 2 x Sainsbury's Figs 140g
  • 75g Pine Nuts, toasted 1 x Sainsbury's Pine Nuts 100g
  • 5 tbsp Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
  • 500g Beetroot, chopped into 1cm cubes 1 x Sainsbury's Bunched Beetroot 500g
Shop this recipe
Products and prices from