BEETROOT, FIG & GORGONZOLA 

SALAD

Beet, fig and gorgonzola salad`


The tried and tested combination of beetroot, figs, blue cheese and nuts doesn’t need much fuss to be delicious. A good vinaigrette brings everything together and a few ingredients to add texture and flavour help to turn this salad into something really special.

Play with your food

  • If you’re not a fan of blue cheese, treat yourself to a nice goat’s cheese or something more delicate like burrata or ricotta.  Gorgonzola dolce can be quite mild and creamy, if you want some serious blue cheese kick, look for something crumblier like a stilton.
  • The rocket leaves can easily be replaced with other peppery greens such as mustard or watercress. 
  • The farro can be replaced with your preference of whole-grain or left out entirely. I quite like the additional texture though and it makes the salad a lot more satiating. 
  • The red wine vinaigrette would be just as good if you substituted sherry or balsamic vinegar. Go with what you like and what you’ve got around as long as it’s got some oomph. 

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Beet, fig and gorgonzola salad`

BEETROOT, FIG AND GORGONZOLA SALAD

Stephen La Rosa
The tried and tested combination of beetroot, figs, blue cheese and nuts doesn’t need much fuss to be delicious. A good vinaigrette brings everything together and a few ingredients to add texture and flavour help to turn this salad into something really special.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Salad, Side Dish

INGREDIENTS
  

  • 750 g Red beetroot
  • 400 g figs, quartered
  • 200 g gorgonzola , dolce
  • 100 g rocket leaves
  • 60 g farro
  • 50 g hazelnuts, roasted and crushed
  • 1 shallot, thinly sliced
  • 90 g Extra virgin olive oil
  • 30 g Red wine vinegar
  • 15 g Mustard
  • 20 g Honey
  • Salt and black pepper to taste

METHOD
 

FOR THE BEETROOT

  • Preheat an oven to 190C and begin by washing the beetroots thoroughly under running water with a brush if possible.
  • Pat the beetroot dry and season lightly with salt and olive oil. Place into a roasting pan or baking dish and add roughly 2cm of water to the bottom of the pan.
  • Place into the oven and roast for 45 minutes to 1 hour. Test beetroots by piercing lightly with a knife, if there is little resistance your beets are good to go.
  • Place the cooked beetroot into a mixing bowl and allow to cool for 10-15 minutes or until they are cool enough to handle. Using a small knife and a piece of kitchen towel remove the skin from the beetroots. Cut into bite-sized pieces and reserve.

FOR THE OTHER INGREDIENTS

  • For the farro simply simmer in lightly salted water for 40 minutes or until tender. Strain and allow to cool to room temperature.
  • For the vinaigrette weigh everything out into a small jar and shake to combine, Season with salt and pepper to taste.
  • If the hazelnuts aren’t already roasted, place into an oven set to 160C coated in a few drops of oil and a pinch of salt and roast for 10-15 minutes or until lightly browned. Allow to cool to room temperature before lightly chopping or crushing in a pestle and mortar.

TO FINISH

  • To finish, place the rocket, beetroot, figs, farro, sliced shallot and most of the crushed hazelnuts into a mixing bowl. Drizzle most of your vinaigrette over the top and stir gently to coat everything.
  • Pinch off little pieces of blue cheese and gently fold them into the salad.
  • Adjust the seasoning with salt and pepper to taste and serve topped with more hazelnuts.

PRO TIPS

Play with your food!
  • If you’re not a fan of blue cheese, treat yourself to a nice goat’s cheese or something more delicate like burrata or ricotta. Gorgonzola dolce can be quite mild and creamy, if you want some serious blue cheese kick, look for something crumblier like a stilton.
  • The rocket leaves can easily be replaced with other peppery greens such as mustard or watercress.
  • The farro can be replaced with your preference of whole-grain or left out entirely. I quite like the additional texture though and it makes the salad a lot more satiating.
  • The red wine vinaigrette would be just as good if you substituted sherry or balsamic vinegar. Go with what you like and what you’ve got around as long as it’s got some oomph.
Keyword Beetroot, blue cheese, farro, fig, hazelnut, salad

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