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