Delicious fig salad topped with creamy stilton dressing
6 baby beetroots, peeled and quartered
2 tbsp olive oil
2 tbsp brown sugar
1 bunch silverbeet leaves, stalks removed
1 head radicchio, separated
6 fresh figs, cut into quarters
2 oranges, segmented, skin and pith discarded
½ cup pecans, toasted, roughly chopped
150g stilton or creamy blue cheese
1 tsp honey
250g Greek yoghurt
¼ tsp ground white pepper
¼ cup chervil, mint or flat-leaf
parsley leaves, to serve
rye bread, to serve
Preheat oven to 180°C. Place pieces of beetroot on a baking tray and drizzle with oil and sugar. Season to taste with salt and pepper. Cook beetroot in oven for 25 minutes until tender. Allow to cool.
Thoroughly wash the silverbeet and radicchio leaves and then finely slice. Toss the leaves together and then arrange on a serving platter.
Arrange the figs, beetroot and orange pieces on top of the leaves and sprinkle with the toasted pecans.
To make the stilton dressing, crumble the cheese into a glass bowl. Mix in the honey, yoghurt and pepper and combine well using a fork to mash the cheese into the yoghurt. Drizzle the dressing over the salad and then sprinkle with herbs. Serve with toasted rye bread.