Free Healthy Recipe - Fig and Beetroot Salad

Low carbohydrate, Low sugar, Wheat Free

This salad is delicious in early Autumn, when figs are at perfection. Submitted by Jill Livesey.

6 figs
100 grams goats cheese, crumbled

3 tbsp walnut oil
1 tsp mustard

Roast the beetroot for approx 90 mins at 180C (depending on size). While cooking, cut in half the tomatoes and brush with oil. In the last 15 minutes, slide into the oven alongside the beetroot. Set aside to cool before peeling. The skin will lift off.

Mix all dressing ingredients together and then toss the lettuce leaves in the dressing (leaving a small amount of dressing to the side). Assemble all ingredients on individual plates and drizzle the remaining dressing over the top.

A delicious early autumn meal when figs are at perfection.

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 90 mins
Ready in: 80 mins

Suitable for:
Dinner, Entree, Lunch
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Nutritional Information - Per Serve
Kj 1077 kj
Calories 257 kcal
Fat 19.3 g
Saturated Fat 4.5 g
Total Carbohydrate 11.9 g
Total Protein 7.4 g
Fibre 4.8 g

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