thrive recipes

Fig & Beetroot Salad

This is a great end-of-Summer salad, taking advantage of the changing of the seasons. The combination of the figs and beetroot is earthy and delicious. 

fig & beetroot

Servings: 6
Calories: 1188kcal


  • 1 cup pearl barley
  • 3 - 4 raw yellow beetroot
  • 300 g green beans, trimmed & blanched*
  • 250 g cooked red beetroot*
  • 4 figs, quartered
  • 100 g walnuts
  • 1 bag of salad leaves, about 100g


  • 1 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tbsp poppy seeds
  • juice of 1 lemon
  • 1/4 cup extra virgin olive oil


  • Bring 600mls of salted water to the boil, add the pearl barley and cook for about 50 mins, or until the pearl barley is tender, but still chewy.
  • Meanwhile, slice the yellow beetroot as thinly as you can. A mandoline will help if you have one. If not, no worries.
  • Prepare the dressing: mix the Apple cider vinegar, maple syrup, poppy seeds, olive oil and lemon together, season with a big pinch of salt. Put half to one side, and sprinkle the other half over the thinly sliced beetroot.
  • Cut the cooked beetroot into eighths, (so that they look like orange segments). Cut the figs into quarters.
  • Mix the cooked barley, the green beans & dressing together in a bowl. Place the salad leaves on a serving platter. Top with the pearl barley and beans. Then the beetroot, figs and walnuts.


Calories: 1188kcal | Carbohydrates: 144g | Protein: 24g | Fat: 63g | Saturated Fat: 7g | Sodium: 153mg | Potassium: 1665mg | Fiber: 31g | Sugar: 46g | Vitamin A: 24.4% | Vitamin C: 35.3% | Calcium: 28% | Iron: 43.2%

Recipe Notes

Beetroots are a wonderful anti-oxidant and anti-inflammatory. They’re also helpful in lowering blood pressure.