The combination of beetroot with feta and figs is absolutely delicious. The combination of sweet, savoury and sour notes is enhanced by the rich sweet tones of the balsamic vinegar drizzled on top.
This beetroot salad is so easy to make: you only need to cook the beetroot beforehand and all the other ingredients are ready to assemble together. It is simply perfect for a light summer salad.
Beetroot salad with Feta and Figs
- 1 bunch of beetroot
- 100g feta cheese
- 6 figs
- rocket leaves
- balsamic vinegar
Begin by preparing the beetroots. Cut off the tops and wash the beetroots. Bring a saucepan of water to the boil, add the unpeeled beetroots and simmer for about 40 minutes until they are firm but can be easily pierced with a fork or sharp knife.
When the beetroots are cooked, drain them into a colander. Then peel the beetroots and discard the skins. Cut the beetroots into wedges. Likewise, chop the figs into even segments.
Arrange the rocket leaves on a large serving plate and scatter over the beetroot wedges, figs and crumbled feta. Drizzle balsamic vinegar over the salad.