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Beet and figs salad

  • 8 pcs beets, washed with skin
  • 8 pcs figs
  • 2 pcs spring onion
  • 3 1/2 tbsp parsley, fresh
  • 60 g pecans
  • 2 tbsp lime juice
  • 1 tbsp balsamic vinegar

  1. Preheat oven at 170°C.
  2. Individually wrap each beetroot in foil then roast in the oven for approximately 2 hours until soft and tender.
  3. Once beetroot is roasted, take out of the oven and let cool.
  4. Peel skin and chop into chunks.
  5. Combine all salad ingredients (beets, figs, spring onions, chopped parsley, and roasted pecans) into a bowl.
  6. For dressing: Mix dressing ingredients (lime juice, balsamic vinegar, cinnamon) and pour over the beetroot salad.

Good points

  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in vitamin A
  • High in vitamin C

This is the ultimate side dish salad for Grilled quail breast.

Preparation time: 40 min
Portions: 4
Difficulty: easy
Cuisine: French, International
General (in 1 portion)
Calories: 236.52 kcal
Carbohydrates: 24.05 g
Cholesterol: 0 mg
Sugar: 28.78 g
Protein: 5.63 g
Fat: 10.84 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com