Roasted beetroot & Roquefort salad with fig balsamic

  • Preparation time: 20 minutes
  • Cooking time: 50 minutes
  • Total time: 1 hour 10 minutes

Serves: 4

Ingredients

5 soft dried figs, chopped
1 tsp light muscovado sugar
3 tbsp balsamic vinegar
1 bunch beetroot
300g shallots
3 tbsp olive oil
95g pack lambs lettuce
50g hazelnuts, toasted and roughly chopped
100g pack Waitrose Roquefort
 

Method

1. Preheat the oven to 200°C, gas mark 6. Heat the figs in a small saucepan with 75ml boiling water for 3 minutes. Tip into the bowl of a small food processor or blender and add the sugar and balsamic vinegar. Blend until smooth adding a dash of cold water if the dressing is very thick.

2. Trim and scrub the beetroot. Cut into thin wedges and put in a roasting tin. Cover the shallots with boiling water in a heatproof bowl and leave for 2 minutes. Rinse in cold water and peel away the skins. Halve the shallots and add to the tin. Drizzle with the oil and a little seasoning and roast for 45 minutes or until tender, turning the vegetables once or twice during cooking. Remove from the oven and leave to cool.

3. To serve, tip the lambs lettuce and nuts into the roasting tin. Toss the ingredients together to combine the ingredients and pan juices and pile onto serving plates. Crumble the cheese on top and spoon the balsamic dressing all over to serve.