Beet and figs salad

Ingredients

• 8 pcs Beets, washed with skin
• 8 pcs Figs
• 2 pcs Spring onions
• 3 1/2 tbsp Parsley, fresh
• 60 g Pecans
• 2 tbsp Lime juice
• 1 tbsp Balsamic vinegar

Method

1. Preheat oven at 170°C.
2. Individually wrap each beetroot in foil then roast in the oven for approximately 2 hours until soft and tender.
3. Once beetroot is roasted, take out of the oven and let cool.
4. Peel skin and chop into chunks.
5. Combine all salad ingredients (beets, figs, spring onions, chopped parsley, and roasted pecans) into a bowl.
6. For dressing: Mix dressing ingredients (lime juice, balsamic vinegar, cinnamon) and pour over the beetroot salad.