Oven roasted beetroot with fresh, juicy figs and smoked salmon ribbons on a bed of fresh greens, drizzled with a light & refreshing sesame dressing.
This has been one of my favorite salads to make this year! It’s full of flavor & healthy nutrients and is perfect for a simple yet delicious meal.
-2 large fresh figs
-50 grams smoked salmon ribbons
-2 baby beetroots
-1 big handful baby spinach
-1 teaspoon cold-pressed sesame oil (can also use olive oil)
-a squeeze of fresh lemon juice
-sea salt (to taste)
-rinse all fresh ingredients
-roast baby beetroost by wrapping them in foil (peels still on) and baking them in the oven for 40 to 60 minutes (or until soft) at 180 degree’s Celsius (360 F)
-once cooked, leave the beetroots to cool for a few minutes and remove the peels (they should come off easily once roasted)
-slice fresh figs
-remove the peel and pit from the avocado and slice
-roughly chop baby spinach
-slice the smoked salmon ribbons into smaller pieces
-combine all ingredients together on a plate or in a bowl
-in a small bowl mix the sesame oil and fresh lemon juice with the sea salt
-drizzle over salad
Serve fresh, eat and enjoy!