Beetroot and Raspberry Salad

Beetroot and Raspberry Salad

Serves4
Cooking time 30m

Naturally sweet beets and a tangy raspberry vinaigrette make for a spectacular salad. Inspired by the vivid tones of summer, this perfectly pink and purple salad creates a wonderful combination of flavours and is totally delicious with just about anything. Recipe by: Justine Schofield, Everyday Gourmet

Ingredients

2large beetroot

2whole figs, cut into quarters or eighths

2large handfuls of baby spinach and/or beetroot leaves

1small French shallot, finely sliced

100gfeta

100gof fresh Driscoll's raspberries

1 tbspred wine vinegar

4 tbspextra virgin olive oil

salt and pepper

pinch of salt

small handful of pepitas

Method

  1. Preparation

    Place the beetroot into a steamer basket over a large pot of water that comes halfway up. Steam for 40-45 or until tender (depending on their size). Remove and cool to room temperature before peeling off the skins and cutting into 6ths.

  2. Dressing

    For the dressing, in a mortar and pestle crush the raspberries with a pinch of salt. Add the vinegar and stir and then slowly emulsify with the oil. Check seasoning.

  3. Serving

    Sprinkle the sliced shallot over a large plate and place the baby spinach leaves and beetroot on top. Add the figs, pepitas and crumble over the feta. Spoon over two tablespoons of the dressing and toss everything together gently. Serve on individual plates with an extra drizzle of the dressing over the top.