Food, styling & photography by Eva Fischer of Foodtastic.

Eva Fischer is the Austrian food blogger behind award-winning website, Foodtastic. She's a full-time photographer, stylist, recipe creator and nutritionist. Whilst she assures us that an English version of the website is on its way – we're willing to make do with Google translate and her gorgeous imagery.

Triggered by a diagnosis of Coeliac Disease, Eva's interest in food became a daily priority that led to the need to produce her own healthy, gluten-free recipes. Today, she shares a beetroot and fig salad that's got us counting down for autumn (when figs really come into their own). Eva usually serves this dish with baked mangold chips, but we like it as it is for a colourful side salad or an enviable lunch...   

Ingredients (serves 2):

1 beet
1 orange turnip
1 turnip
6 figs
2 handful colourful cherry tomatoes
1 bunch of fresh, spicy arugula
100g fresh goat cheese
2tsp honey
3tbsp olive oil
2tbsp balsamic vinegar
Salt and pepper
Arugula blossoms and basil flowers (optional, for decoration)



Preparation:

For the salad, wash the beets and separate them from the stalks. Cut with a slicer or a sharp knife into thin slices. Wash and halve the cherry tomatoes. Wash figs and cut into quarters.

Wash the arugula, shake dry and place on the plate. Spread the beets, figs, tomatoes, arugula and basil flower petals on the plate in a decorative manner.

Crumble the goat cheese with your fingers. Drizzle the whole thing with honey, olive oil and balsamic vinegar, and then season with salt and pepper.

If you desire, garnish with edible flowers.

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