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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
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.
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.
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.
2 large beetroot
2 whole figs, cut into quarters or eighths
2 large handfuls of baby spinach and/or beetroot leaves
1 small French shallot, finely sliced
100g of fresh Driscoll's raspberries
1 tbsp red wine vinegar
4 tbsp extra virgin olive oil
salt and pepper
pinch of salt
small handful of pepitas