Beet Salad with Mission Figs Mascarpone and black Currant sauce
1 bunch of beets medium sized
1 container Italian mascarpone cheese
1/2 cup black currant jam
9 mission figs cut into halves
1 pkg mixed micro greens
1 tbsp sunflower oil
1/4 lemon (juice of)
1 tsp soya
beet root:
Place the beet root into a pot and cover over with 1 ½” of water. Bring to a boil and simmer with a lid on for approximately 40 minutes or until fork tender.
Cool under cold water until chilled. Remove skin and slice into 1/2” round pieces. Set aside.
black currant jam:
Place the jam and a small amount of water into a small pot and bring to a boil. Add more water if needed just enough to form a sauce like consistency. Set aside.
micro greens:
Place the greens into a bowl and dress with a bit of lemon juice and soya.Toss to blend.
assembly:
Place 2 tbsp worth of beet tops onto the centre of a 12” plate. Place a beet root circle on top. Place a generous tablespoon of mascarpone onto the beet then press another beet coin on top to form a sandwich. Top with a spoonful of black currant sauce. Add 3 fig halves evenly spaced onto the plate. Add 3 little clusters of micro greens in-between the figs and serve.
