Fig And Beetroot Salad With Balsamic Dressing Recipe

Vickie De Beer shares a salad recipe that is as yummy as it looks with all the colourful ingredients

General info

Serves: 8
Cooking Time: 30 mins


  • 6 candy striped beetroots, scrubbed
  • 6 black figs, sliced
  • 1 red onion, thinly sliced
  • 125g blue cheese, coarsely crumbed
  • 2 handfuls watercress
  • Balsamic dressing
  • 1 garlic clove, finely chopped
  • 125ml olive oil
  • 45ml balsamic vinegar
  • 10ml brown sugar
  • Salt and freshly ground black pepper


  1. Cook the beetroot in boiling water for 10 minutes, or until just tender. Remove from the water with a slotted spoon, and leave to cool down. Peel the skin and cut into thin 1,5mm slices.
  2. Arrange the salad by placing the watercress, beetroot, fig and onion slices in layers on a platter. Crumble over the blue cheese.
  3. For the dressing, combine all the ingredients in a small bowl – it will make enough for 170ml.
  4. Drizzle some of the dressing over the salad just before serving.
By Vickie De Beer, assisted by Julia van Maarseveen, photographs CRPhotographic

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