Keep it all in the hue of dark reds with splashes of fresh bright green.
|2||red onion — large|
|3 Tbs||olive oil — extra virgin|
|6||beetroot — cooked, peeled|
|fresh basil — handful|
|1 Tbs||vinegar — balsamic|
Preheat oven to 220 °C.
Peel the onions and slice each one into 6 wedges.
Drizzle with a tbsp of the olive oil and sprinkle with the salt.
Roast for 20 – 25 minutes, stirring once through roasting, until the onions are soft and the edges caramalised and crispy.
Remove and set a side.
Slice each beetroot into 8 wedges
Slice each fig into 4 – 6 pieces depending on the size.
Place half the leaves on a platter.
Place half the onions, beetroot and figs on top
Top with the rest of the leaves
Top with the rest of the onions, figs and beetroot
Scatter the basil leaves over the salad
Whisk the remaining 2 tbsp olive oil and balsamic together and drizzle over the salad and serve.
Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.