Fig season is here, and it is so lovely using these beautiful fruits in recipes that combine other seasonal winter veggies like in this instance, a variety of beetroots. The creaminess of the fig works well with the crunchy zest of the beetroot, and teams with the citrus perfectly. It is the perfect accompaniment or side salad. You can play around with different colours of beetroot, or as a replacement you can use daikon radish, carrot or green apple. Sprinkle some pinenuts or hazelnuts on top for extra crunch.
3 medium sized beetroots
5 sprigs italian parsley
Juice of 1 orange
1 tbsp wholegrain mustard
1/4 cup extra virgin olive oil
1 tbsp coconut sugar
1/4 cup apple cider vinegar
Peel beetroot, and use mandolin (or sharp knife) to slice beetroots very thinly.
Dehull figs and slice thinly using mandolin (or sharp knife).
Arrange on a platter, and sprinkle leaves of italian parsley on top.
Place all ingredients into a small blender. Blend until smooth.
Drizzle over dressing.
Serves 4 as a side.
Recipe by Olivia Scott from The Raw Kitchen