Beetroot salad with cheese and fig glacé

1h 4 servings
  • 2 small fresh beetroots (approx. 250g)
  • 250 ml water
  • ¼ tsp coarse salt

Fig glacé:
25 ml balsamic vinegar
2 tbsp sugar (approx. 85g)
25 g dried figs, cut in coarse cubes
¼ unpeeled sour apple, cut into small cubes, such as royal gala (approx. 50 g)
¼ tsp coarse salt
Freshly ground pepper
25 g baby spinach leaves, rinsed
A pinch of salt
Freshly ground pepper
50 g Castello White, cut in cubes

Beetroot salad with cheese and fig glacé


Rinse the beetroots thoroughly and put in a pot of salty boiling water. Boil the beetroots over low heat, covered, for approx. 1 hour or until tender. Pour out the boiling water and quickly rinse the beetroots under cold water. Cut off the ends and root tips and remove the peels. Cut the beetroots into coarse cubes and allow to cool slightly.

Fig glacé: 
While the beets are cooling, boil balsamic vinegar, sugar and figs over medium heat, uncovered, for approx. 8 minutes, or until the glacé begins to thicken. Pour the glacé over the beetroots, apple cubes, salt and pepper. Toss the mixture well and season to taste.

Arrange the spinach in a large dish and season with salt and pepper. Arrange the beetroot mixture and cheese on the bed of spinach.