Fig and Beetroot Salad

Ingredients

• 2 large red onions
• 3 tbsp extra virgin olive oil
• good pinch of sea salt
• 6 whole beetroot (cooked (preferably roasted) and peeled)
• 6 large figs
• a mix of baby spinach and baby salad leaves of your choice (try to get some red leaves like radicchio)
• a handful of fresh basil leaves
• 1 tbsp balsamic vinegar

Instructions

1. 1

   Preheat oven to 220 degrees C.

2. 2

   Peel the onions and slice each one into 6 wedges.

3. 3

   Drizzle with a tbsp of the olive oil and sprinkle with the salt.

4. 4

   Roast for 20 – 25 minutes, stirring once through roasting, until the onions are soft and the edges caramalised and crispy.

5. 5

   Remove and set a side

6. 6

   Slice each beetroot into 8 wedges

7. 7

   Slice each fig into 4 – 6 pieces depending on the size

8. 8

   Place half the leaves on a platter

9. 9

   Place half the onions, beetroot and figs on top

10. 10

    Top with the rest of the leaves

11. 11

    Top with the rest of the onions, figs and beetroot

12. 12

    Scatter the basil leaves over the salad

13. 13

    Whisk the remaining 2 tbsp olive oil and balsamic together and drizzle over the salad and serve

14. 14

    Adapted from Ottolenghi