Turnip Fries
Add any herbs or spices you wish!
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45 Minutes
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Serves 4
1 hour
Serves 4-6
What you'll need…
- 80g Rocket leaves
- 4 Large black or green figs, quartered
- 250g Golden beetroot
- 200g Feta cheese
- 50g Walnut halves, roughly broken up by hand
- 1 Long red chilli, deseeded & very finely chopped
- Salt
- Pepper
- Olive oil, for drizzling
- 3 tbsp Pomegranate molasses
- 1 heaped tbsp Clear honey
- 1 tbsp White wine vinegar
- 1 tbsp Olive oil
The method
1
Preheat the oven to 200°C.
2
Place each beet on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 40 to 90 minutes, or until soft and fork-tender. The cooking time will depend on the size of the beets.
3
Remove the beets from the oven, remove the foil, and set aside to cool. Once the beets are cool to the touch, peel off the skins - a good tip is to hold them under running water and the skin slides off more easily.
4
Next, mix the olive oil, white wine vinegar, clear honey and pomegranate molasses together in a jug or small bowl until evenly combined.
5
Select a large platter and arrange the rocket leaves on it, followed by the fig and beetroot quarters. Crumble the feta cheese over the salad.
6
Drizzle the dressing over the salad, scatter over the walnuts and chilli and serve immediately.
