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
- Preheat the oven to 200 ˚C.
- 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.
- 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.
- Roast the walnuts in a pan until they smell aromatic.
- 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.
- Arrange the arugula on a plate. Place the beetroot from the oven with the figs, (feta cheese) and parsley on the salad.
- Put the gorgonzola between the beetroot. Garnish with the remaining parsley, walnuts, mint and pomegranate seeds.
- Finally drizzle with lemon, season with salt and pepper and drizzle with more honey or maple syrup. Serve immediately with naanbread.
