Roasted Fig, Walnut and Goat’s Cheese Salad

I believe deep down that goat's cheese and beetroot were made for one another. Their romance is proof that opposites attract, and that two entirely different souls can be a match made in heaven. Here, the bright pink, sweet, earthy flavors of beetroot mingle with the rich, creamy tartness of goat's cheese. I highly recommend investing in a quality goat's cheese, it'll be a little extra on your food bill, but it's a decadent treat like no other.


(use organic ingredients where possible)

  • 3 small beetroot, peeled and thickly sliced
  • Extra virgin olive oil
  • 6 ripe figs, halved crossways
  • ¼ tsp ground cinnamon
  • Apple cider vinegar
  • ½ cup walnuts
  • 1 cup spinach, plus extra to serve (optional)
  • 100g or ½ cup goat cheese
  • ½ lemon, juiced
  • 2 thyme sprigs
  • Freshly ground black pepper
  • Micro Herbs (optional)
  • 1 orange, sliced and roasted (optional)


  1. Preheat the oven to 425°F (220°C).
  2. Toss the beetroot in a roasting tray with a drizzle of olive oil. 
  3. Roast for 25 minutes, or until just softened. 
  4. Remove the tray, lay the fig halves, cut side up, around the beetroot then sprinkle with the cinnamon and drizzle over some olive oil and apple cider vinegar. 
  5. Roast for 5 minutes, then add the walnuts and cook for a further 5 minutes, or until the figs are golden, plump and slightly softened. 
  6. Allow to cool to room temperature.
  7. Put the spinach on a platter or in a salad bowl, add the figs and walnuts, and crumble over the goat's cheese. 
  8. Drizzle with olive oil and the lemon juice.
  9. Top with the thyme, a grind or two of black pepper, some micro herbs, extra spinach and roasted orange slices.
Featuring: Lee Holmes
Audio Languages: English
Subtitles: English