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beetroot fig and gorgonzola salad
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VEGETARIAN

Beetroot, Fig and Gorgonzola Salad

By Stephen La Rosa

Oven-roasted beetroot, sweet quartered figs, farro and hazelnuts, pulled together with a honey-mustard vinaigrette and torn gorgonzola. A proper autumn salad that eats like a full plate.

Beetroot, Fig and Gorgonzola Salad
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Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
Servings 4
Difficulty
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
Instructions

For the Beetroot

  • Preheat the oven to 190°C. Scrub the beetroots clean under running water.
  • Pat dry and season lightly with salt and olive oil. Place in a roasting pan or baking dish with about 2cm of water in the bottom.
  • Roast 45 minutes to 1 hour, until a knife slides in with little resistance.
  • Transfer to a mixing bowl and let cool for 10-15 minutes, until cool enough to handle. Rub off the skins with a piece of kitchen towel and a small knife, then cut into bite-sized pieces.

For the Other Components

  • Simmer the farro in lightly salted water for 40 minutes, or until tender. Drain and let cool to room temperature.
  • For the vinaigrette, weigh everything into a small jar and shake to combine. Season with salt and pepper to taste.
  • If the hazelnuts aren't already roasted, spread on a tray with a few drops of oil and a pinch of salt and roast at 160°C for 10-15 minutes, until lightly browned. Cool, then chop or crush roughly.

To Finish

  • Combine the rocket, beetroot, figs, farro, sliced shallot and most of the crushed hazelnuts in a mixing bowl. Drizzle over most of the vinaigrette and toss gently to coat.
  • Pinch off small pieces of the gorgonzola and fold gently through the salad.
  • Adjust the seasoning and serve topped with the remaining hazelnuts.
Equipment
  • Chopping board
  • Chef's Knife
  • Baking Dish
  • Small pot
  • Jar
  • Mixing Bowl
Recipe Notes
Play with it. Not a fan of blue cheese, swap in goat's cheese, or something more delicate like burrata or ricotta. Gorgonzola dolce is on the mild, creamy side, for real blue cheese punch look for something crumblier like stilton. Rocket can be swapped for any bitter green you have on hand.
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From the Chef

Roasting the beetroot whole with a splash of water in the pan keeps it from drying out and makes the skins slide off with barely any effort once they’ve cooled. Gorgonzola dolce is the mild, creamy end of the blue cheese spectrum, if you want more punch, go for something crumblier like stilton, and if blue cheese isn’t your thing, burrata or a good goat’s cheese both work here. Pinch the cheese in rather than cubing it, small torn pieces melt into the warm beetroot in a way that cubes never quite do.

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