Beetroot Salad with Double Crème White and Fig Glace | Castello®

Ingredients

• 2 fresh beetroots (approx. 250g)
• 250 ml water
• ¼ tsp coarse salt
• 25 ml balsamic vinegar
• 2 tbsp sugar (approx. 85g)
• 25 g dried figs, cut in coarse cubes
• ¼ unpeeled sour apples, cut into small cubes, such as royal gala (approx. 50 g)
• freshly ground pepper
• 25 g baby spinach leaves, rinsed
• pinches of salt
• 50 g Castello® Extra creamy brie, cut in cubes