Baby kale with heritage beetroots, figs and ricotta

Kale is a nutritious superfood, which makes the perfect base for any salad. Combine with juicy figs and different coloured heritage beetroots, this salad is almost too pretty to eat.

Serves 4

Ingredients

• 4 heritage beetroots, a mixture of colours
• 2 tbsp Lucy Bee coconut oil, melted
• 4 ripe figs, cut into quarters
• 120g baby kale (or watercress)
• 200g ricotta
• Himalayan salt and ground black pepper

For the dressing

• 2 tbsp avocado oil
• 1 tbsp pomegranate molasses
• 1 tbsp cider vinegar

Method

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Wash the beetroot to remove any dirt. Coat the beetroot in the melted coconut oil and arrange on a roasting tray. Roast in the oven for 45 minutes, until the beetroot feel tender when pierced with a skewer. Set aside to cool.

3. Once cool, slice the beetroot into thin rounds. Place the beetroot, figs and kale in a large serving bowl. Lightly dress the salad and taste for seasoning. Add small spoonfuls of ricotta before serving.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.