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