Warm Beet Salad with Beans, Shallots and Figs
A warm beet salad featuring beans, shallots, and figs made with fresh ingredients from the vegetable salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g beets
- 100 g parsnips
- 250 g shallots
- 2 sprigs Rosemary
- 3 tbsp olive oil
- Sea salt
- Pepper (freshly ground)
- 80 ml balsamic vinegar
- 3 tbsp sugar
- 250 g green beans
- 1 tbsp butter
- 1 Garlic clove
- 2 fresh figs
- 50 g Manchego cheese (in blocks)
Instructions
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1.
Wash the beets and steam them for about 45 minutes.
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2.
Preheat the oven to 200°C (400°F). Peel and halve the parsnips lengthwise. Peel the shallots. Arrange both in a baking dish, add rosemary sprigs, drizzle with olive oil, season with salt and pepper, and bake for about 35 minutes, turning occasionally.
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3.
Bring the vinegar to a boil and sprinkle in the sugar. Simmer gently for about 10 minutes until it thickens into a syrupy consistency. Season with salt and let cool.
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4.
Wash and trim the green beans, then cook them in boiling salted water for about 8 minutes. Drain, pat dry, and toss them in a hot pan with butter and the halved garlic clove, seasoning with salt and pepper. Slice the figs into quarters. Cut the Manchego into strips. Shock the beets briefly, peel, and cut into eighths. Arrange all ingredients on a platter and top or sprinkle with Manchego. Drizzle balsamic over the dish at the table.
