We were lucky enough to host a retreat on a beautiful organic farm in Ibiza which boasted ‘the best fig tree on the island’. We’ve never looked back when it comes to fresh figs.
The combination of fig and goats cheese is splendid. Combine those flavours with these red-wine-vinegar pickled beets that cut straight through and you’re in another realm entirely.
The colour purple is often associated with royalty, nobility, luxury, power, and ambition. Purple also represents wealth, extravagance, creativity, wisdom, dignity, grandeur, devotion, peace, pride, mystery, independence and magic. Bearing this in mind, is there anything this salad can’t do for you?
75ml red wine vinegar
1 tbsp date syrup
2 raw red beets
4 raw striped beets
50g micro herbs (such as purple radish or alfalfa sprouts)
4 raw purple figs quartered
100g firm goats cheese thinly shaven
the seeds of 1 pomegranate
130ml olive oil
freshly cracked black pepper
Put the vinegar, syrup and a pinch of salt and pepper into an empty jam jar. Screw the lid on and shake it vigorously to mix and aerate.
Using a mandoline, thinly slice the red beetroots, then add to the vinegar mixture and stir. Leave to pickle / marinate for 30 minutes in the fridge.
Meanwhile, using a mandoline, thinly slice the striped beetroots.
Drain the red beetroot – reserving the marinade / pickle – then layer on a serving platter with the striped beets, fig and goat’s cheese.
Scatter over the pomegranate seeds and micro herbs. Shake the olive oil into the reserved marinade in the jam jar and drizzle over the salad to serve.
For extra crunch, you could add some toasted walnuts.