Mozzarella, Beetroot & Fresh Fig Salad

A stunning summer entrée — sweet, earthy, creamy, and utterly delicious

One of the most beautiful plates you’ll ever serve: silky baked beetroot, creamy mozzarella, juicy fresh figs and a walnut–chive vinaigrette. Light, elegant, and perfect on a warm day.

Colourful beetroot, mozzarella and fig salad

Summer on a plate — looks as good as it tastes.

Serves
4

Prep
20 min

Cook
1 hour (beetroot)

Best
Summer

Ingredients – Classic

4 large beetroot (or 500 g pre-cooked)
Olive oil & salt (for roasting)
2 oranges
150 g sugar + 200 ml water (for candied zest – optional)
6 ripe fresh figs, halved
250 g fresh mozzarella, thinly sliced
Watercress or mâche (lamb’s lettuce)

Walnut & Chive Vinaigrette

40 ml white wine vinegar
50 ml walnut oil
80 ml extra-virgin olive oil
50 g walnuts, finely chopped
1 tablespoon finely chopped chives
Salt & freshly ground black pepper

Method – Classic

1. Preheat oven to 190 °C. Peel and wash the beetroot, wrap individually in lightly oiled foil with a pinch of salt and bake until tender (about 1 hour). Cool, then slice into thin circles. (Or use excellent French pre-cooked vacuum-packed beetroot!)

2. Peel the oranges removing all pith, then cut the flesh into thin strips or segments.

3. Make the vinaigrette: whisk together vinegar, walnut oil, olive oil, chopped walnuts, chives and seasoning.

4. To assemble: arrange overlapping circles of beetroot in the centre of each plate. Top each beetroot slice with a slice of mozzarella.

5. Arrange fig halves, orange strips and watercress/mâche around the edge.

6. Drizzle generously with the walnut vinaigrette and serve immediately.

Pro tip: Pre-cooked beetroot from France is a game-changer — no peeling, no staining, perfect every time.

Burrata, Beetroot & Balsamic Luxury

Replace mozzarella with 2 large burrata
Drizzle with aged balsamic glaze instead of vinaigrette
Add a few basil leaves

Same assembly — tear the burrata over the top at the table for maximum drama.

Goat’s Cheese, Beetroot & Honey-Thyme

Use soft goat’s cheese instead of mozzarella
Drizzle with honey mixed with fresh thyme
Scatter toasted hazelnuts

Earthy, tangy, sweet — an incredible flavour combination.

A wonderful summer entrée — light, colourful, and guaranteed to impress.