A salad like this came about from wandering around my garden and rummaging through my fridge.  When making a salad with what's on hand a few key things to think about are flavours of ingredients, the textures such as crunchy, soft, leafy etc.  It must have a good punchy dressing to bring the salad together.  

Preparation time - 20 minutes

Cooking time 30 minutes

Skill - easy

Serves 4

Ingredients 

300g (3) beetroot, washed, cut into small wedges

6 fresh figs, stemmed and cut into 3mm (approx) rounds

1 small red onion, finely sliced into rounds

30g sunflower seeds, hazelnuts or walnuts, toasted

100g leaves, beetroot tops, rocket, baby gem leaves etc

30g blue cheese 

Sea salt flakes

Oil 

Dressing

1 Tbsp maple syrup

2 Tbsp red wine or sherry vinegar

6 Tbsp extra virgin olive oil

Pinch allspice

Pinch of salt and crack of pepper

Method

Preheat the oven 180C

Place the beetroot wedges on a piece of tin foil large enough to wrap them up.

Drizzle over a little oil and vinegar,  season with salt and pepper.  Wrap the foil loosely around the beets, place on a tray and bake until tender (30 minutes).

While the beets are roasting, prepare the salad.

Pick over the leaves and wash, drain well and set aside.

Cut the figs into rounds, slice the onions, toast the seeds.

Make the dressing by mixing all the ingredients together.

To assemble.

Scatter the leaves over a large plate/platter.

Then arrange the roasted beets and figs through the leaves.

Scatter over the toasted seeds/nuts, and slices of onions.

Finish the salad with crumbling over the blue cheese.

Sprinkle over a little sea salt flakes and just before serving drizzle over the dressing.

Eat immediately