DRIED FIGS AND GOAT'S CHEESE ELEVATE CLASSIC BEETROOT SALAD

The taste of the New Year's Eve beetroot salad lingers in my memory. I had initially planned to make a classic version with fresh figs, but the store shelves were disappointingly empty at the end of the year. I opted for dried figs instead, which turned out to be a fantastic culinary decision. I added goat's curd to the salad and dressed it with a honey vinaigrette.

I admit that when preparing a salad or beetroot carpaccio, I often take the easy route and buy ready-cooked, vacuum-packed beetroots. It's a convenient solution that can save up to an hour. These vegetables have a long shelf life and are ready to eat immediately. Some are cooked with the skin on, which is edible, but I prefer to peel it off for my salad.

A classic beetroot salad

When creating different variations of beetroot salad, I always keep the base, consisting of cooked beetroot, white cheese like feta or goat's, and something green – young spinach leaves, lamb's lettuce, or rocket. However, the combination that best suits my culinary taste is beetroot, goat's cheese, and rocket.

I often add something sweet to the base, such as the aforementioned figs or grilled pears. I also enjoy a sweet dressing made from olive oil, honey, and lemon juice. Beetroot salad gains additional flavour and a pleasant crunch when topped with walnuts.

Dried or fresh figs?

The choice is a matter of personal preference. During my last holiday in Croatia, I fell in love with fresh figs, but upon returning to Poland, I was disappointed as the taste of the products in the stores no longer met my expectations.

Fresh figs are rich in vitamins C, A, and beta-carotene. Even if they are slightly sour when raw, they become delightful when lightly fried in a pan with butter and honey. I intended to prepare them this way for the beetroot salad, but I had to change my plans due to their lack of availability in stores.

It's worth noting that dried figs are not necessarily less healthy than fresh ones. While they are more calorific and contain higher sugar levels, drying also concentrates nutrients such as fibre and minerals, which positively impact the body.

Recipe for beetroot salad with dried figs

You can mix the salad or leave the layers visible, creating an interesting visual effect.

Ingredients:

  • A packet of fresh rocket,
  • 4 cooked beetroots,
  • A small amount of pickled red onion,
  • 100g of white goat's cheese,
  • 8-10 dried figs,
  • A handful of shelled walnuts,
  • 2 tablespoons of olive oil,
  • 1 tablespoon of honey,
  • Juice of half a lemon.

Instructions:

  1. Transfer the rocket to a salad bowl – if it's unwashed, rinse it and dry it on a paper towel.
  2. Cut the cooked beetroots into slices, then halves or quarters. Mix them with the pickled onion in a separate dish and place on the rocket.
  3. Sprinkle the crumbled goat's cheese on top.
  4. Layer the quartered figs and chopped walnuts.
  5. Prepare the dressing in a glass by mixing olive oil with honey and lemon juice.
  6. Drizzle the dressing over the salad just before serving.

Read also:

Rocket revolution: Elevate your winter salad game

Rediscovering classic beetroot salad: A taste of tradition

Cottage cheese revolution: Remixing the classic cucumber salad

2025-01-15T16:17:38Z