Ingredients (2 servings): as part of a mezze selection

  • 2 big tubers of fresh beetroot
  • 100 g gorgonzola (alt. goat cheese or feta cheese)
  • 1 handful walnuts, roughly chopped
  • 2 handful arugula (alt. spinach-arugula-salad mix)
  • 2 fresh figs, quartered
  • 2-3 tsp honey or maple syrup
  • 1 tbsp olive oil
  • salt, pepper
  • pomegranate seeds
  • fresh mint leaves
  • 10 g fresh parsley, roughly chopped
  • lemon
  1. Preheat the oven to 200 ˚C.
  2. Cut off the stem and the root of the beetroot, peel and quarter. Place on a baking sheet lined with baking paper. Sprinkle with olive oil, salt and pepper and drizzle with 1/2 tsp honey or maple syrup.
  3. Bake in the oven on the middle rack for 50-60 minutes until the tubers are soft. Turn the beetroot from timt to time so that all sides get a lightly crispy layer.
  4. Roast the walnuts in a pan until they smell aromatic.
  5. After about 45 minutes, as soon as you can pierce the beetroot with a knife, add the figs and 1/3 of the parsley and mix on the baking sheet. Drizzle again with 1 tsp of honey or maple syrup and continue baking. If you use feta cheese, add it for the last 3-4 minutes in the oven.
  6. Arrange the arugula on a plate. Place the beetroot from the oven with the figs, (feta cheese) and parsley on the salad.
  7. Put the gorgonzola between the beetroot. Garnish with the remaining parsley, walnuts, mint and pomegranate seeds.
  8. Finally drizzle with lemon, season with salt and pepper and drizzle with more honey or maple syrup. Serve immediately with naanbread.