I’m going to make a big dramatic statement here – if you have not had golden beetroot, you simply have not lived. I don’t care how you want to have it, just have it. It is so versatile and have some great nutritional benefits like calcium and fibre. Most importantly though, they are literally golden, making them as pretty as they are healthy. My golden Beetroot Recipe with Fig Dressing is a great as a side salad to a big lunch or dinner or as a main. If you want to keep it vegan, make it exactly as it is in the recipe below. If you are a meat eater, try adding some prosciutto ham and goats cheese.
The fig dressing is tangy and pairs nicely with the softness of the golden beets and peppery taste of the rocket. As part of a collaboration with Bearfaced Groceries, I made this salad using beautiful beets from Bearfaced Groceries who bring locally sourced seasonal produce straight from the farm to you. You can find out more about them here.
Golden Beetroot Recipe with Fig Dressing – Ingredients – Serves 1
1 ½ Tablespoons of olive oil
1 Tablespoon of almond flakes
Large handful of arugula/rocket
1 Golden beetroot
1/3 Teaspoon of mustard
30 Grams of goat’s cheese (optional, leave out if keeping vegan)
1 Tablespoon of apple cider vinegar
1 Tabelspoon of olive oil
Golden Beetroot Recipe with Fig Dressing – Method
Peel and dice the beetroot. Bring a small pot of water to boil and add the diced beetroot, leave for about 30 mins or until the beetroot is soft when you insert a fork.
To make the dressing, scoop out the middle of one fig and crush with a fork in a small bowl. Next, mix in the olive oil, apple cider vinegar and mustard.
Once the beetroot is finished boiling, drain and mix well with the rocket and almond flakes. Dress with the fig dressing and finish it off with the fig and goats cheese, if desired.
Golden Beetroot Recipe did the trick? Check out my other salads below:
Easy Chicken and Rocket Salad with Zesty Lemon Dressing – Chicken and Rocket Salad
Blue Cheese and Roasted Walnut Salad with Apple Cider Dressing – Blue Cheese and Roasted Walnut Salad