Well history dates it as one of the oldest plant cultivated by humans for edible fig.So is it before domesticating wheat or after that what do u think??
I have been looking for fig with really bright red inside to do a lovely photo session :) but the purple beauties gave an orangish color instead and it was getting squishy too waiting for me.
I have already posted a Fig and cherry cobbler cake recipe so I wanted to try something savory this time.The hand model was ideally lazying around the house and reluctantly posed for a few pics:))
If u are someone who likes sweet and sour dishes this bright reddish purple salad is just right for you. Roasted figs give out such a beautiful juice( u can see in the last pic) and beet is also sweet and tender providing body to the salad ,walnut and the dressing brings everything together.
You may roast the beetroot if you like if prefer cooking in pan for the fear of mess:)
Beetroot - 1 large cut into bite size cubes
Fig - 4- quartered
Walnut - 2 tbsp
Goat cheese - 3 tbsp chopped (I did not use it why ? completely forgot about it : )
Olive oil -2 tsp
Lime juice - of 1 whole
Honey - 2 tsp
Salt and pepper to taste
1. Cook the beet in 3/4 - 1 cup of water until all the water dries up and the pieces become tender but not mushy.Set aside and allow it to cool down.
2.Meanwhile lay the fig pieces on an aluminium foil and roast it in the preheated oven for 10- 12 minutes at 400 F until the juice begins seeping out.
3.Along with fig roast the walnuts for 5-7 minutes on a separate cookie sheet.
4.Once everything has cool down slightly, arrange the beet,fig goat cheese and walnuts in a plate or salad bowl and drizzle the dressing on top and serve warm or cold.
Goes well with spicy meats and bread.
Hope u guys liked the salad do let me know .