Ingredients for one portion:
4 large beetroot (red, yellow, white, golden)
Extra-virgin olive oil
Coarse salt
2 sprigs of thyme
10g chives, chopped
5 green beans
20g feta cheese
Salt & pepper
Dressing for 4 portions:
200g dry figs
500g port wine
3 pieces of star anise
3 cardamom pods
50g olive oil
20g chardonnay vinegar
Method:
- Preheat the oven to 180°C. Top and tail the beetroot, leaving the skins on. Toss in a roasting pan with a little olive oil, the thyme sprig and salt, and roast whole for one hour, or until cooked (this depends on the size of beetroot).
• Allow the beetroot to cool a little, then cut it to different shapes and sizes. Place on a big, round plate and add the halved green beans, the quartered figs, the dressing and a sprinkling of feta cheese.
• In a medium pan, add the port wine, the quartered figs and the spices. Bring to the boil on a medium heat, until reduced by half. Remove half of the figs for the salad and blend the rest with the olive oil and the vinegar until smooth.
