1 hr
Autumn, Summer, Winter

A quick, easy and scrumptious one-bowl salad, meet this showstopping side-dish that could even star as a main event. This salad brings together the earthy flavours of Beetroot with the sweetness of Figs, and some spice thrown in for good measure.

Recipe written by Luke Croston.


  1. Preheat the oven to 180c
  2. Wrap the beets in foil and place them into the oven for 40min or until a skewer easily goes all the way through the beet.
  3. Remove from the oven and let the beet cool down in the foil in the fridge
  4. Once cool peel the beet skin off and cut the root and top off.
  5. Cut the beetroots into rough 4cm pieces and place into a mixing bowl
  6. For the dressing mix the yoghurt, Harissa, Dijon and lemon together.
  7. Toss the beetroots in the dressing and season to taste.
    Note: The beetroots can be roasted the day before

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