Salad with beets, figs, pomegranate and bettine goat's cheese

preparation time

40 minuten minuten PT40 minutenM


Ingredients for 4 people:

  • 2 raw red beets
  • 4 raw chioggiabites * / regular beet when chioggia is not available
  • 4 green fresh figs
  • 125 grams Bettine Pearls Natural
  • 1 pomegranate
  • 50 g of rucolacress
  • 15 grams of fresh parsley
  • 4 teaspoons of red wine vinegar (add this to your taste)
  • 1 tbsp honey
  • 125 ml of olive oil



kitchen equipment

  • mandolin or sharp knife for cutting the beetroot


During Christmas dinner there are also various festive side dishes on the table. Besides potatoes, it's a nice idea to put healthy and colorful vegetables on the festive table.
This beet salad is absolutely one of our favorites. Beets are nutritious, full of vitamins, purify our body and also keep digestion going and that is a nice bonus during the Christmas dinner.

Chive the red beets on a mandolin or cut into thin slices with a knife.
Add the red wine vinegar and the honey together, taste well and adjust the dosage as necessary until you have obtained a fresh taste. Add pepper and salt. Add the beet to the mixture, scoop and then marinate for half an hour.

In the meantime, also chive the chioggiabites on a mandolin or cut thin slices with a sharp knife.

Drain the beetroot and collect the vinaigrette of the red wine vinegar and honey.
Then cut the figs into four parts and arrange them together with the chioggiabites and the Bettine Pearls on a dish. Remove the seeds from the pomegranate and sprinkle with the ruculacress over the salad. Beat the oil through the vinaigrette and sprinkle it over the salad.

* Chioggabites are Italian, striped beets. Order them from the greengrocer or use ordinary red beets.

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