Serves 4 
3 small beetroot (beets), peeled and thickly sliced
extra virgin olive oil, for drizzling 
6 ripe figs, halved crossways
1/4 teaspoon ground cinnamon
apple cider vinegar, for drizzling
100 g walnuts
200 g English spinach, plus extra to serve (optional)
100 g goat’s cheese
juice of 1/2 lemon
2 thyme sprigs
freshly ground black pepper
micro herbs, to serve (optional)
1 orange, sliced and roasted, to serve (optional) 
Preheat the oven to 220°C
1. Toss the beetroot in a roasting tray with a drizzle of olive oil. Roast for 25 minutes, or until just softened. 
2. Remove the tray, lay the fig halves, cut side up, around the beetroot then sprinkle with the cinnamon and drizzle over some olive oil and apple cider vinegar. 
3. Roast for 5 minutes then add the walnuts and cook for a further 5 minutes, or until the figs are golden, plump and slightly softened. 
4. Allow cooling to room temperature.
5. Put the spinach on a platter or in a salad bowl, add the figs and walnuts, and crumble over the goat’s cheese. 
6. Drizzle with olive oil and the lemon juice. Top with the thyme, a grind or two of black pepper, some micro herbs, extra spinach and roasted orange slices, if using.

Recipe by Lee Holmes (@leesurpercharged)