Beetroot, fig and radish salad

July 18, 2016 (Last Updated: January 11, 2019)

TO DRINK: A fruity rosé complements the sweet earthiness of the beetroot

Beetroot, fig and radish salad

Serves: 6
Cooking Time: 15 mins


  • 150g good-quality white chocolate
  • 50g almonds, toasted
  • a pinch of sea salt
  • 50ml olive oil
  • 25ml walnut oil
  • 45ml (3 tbsp) rice vinegar
  • 25ml honey
  • 5ml (1 tsp) miso paste
  • 12 garden radishes, sliced
  • 1 cup fresh mixed leaves – mint, mizuna, rocket
  • 6 medium beetroots, boiled, peeled and halved
  • 6 fresh figs, sliced
  • 30ml (2 tbsp) white sesame seeds, toasted



Gently melt the chocolate and add the almonds. Spoon onto non-stick paper on a baking tray, sprinkle with salt and allow to set.


Prepare a simple dressing by whisking together the olive oil, walnut oil, rice vinegar, honey and miso paste, and set aside.


Combine the radishes, leaves, beetroot and figs in a large bowl and toss through the dressing.


To serve, top with the toasted sesame seeds and slices of white chocolate almonds.

Send this to a friend