The tangy beetroot is a perfect foil for the sweet figs and salty feta.
Preheat the oven to 200°C.
Spread the beetroot and onion on a baking tray.
Drizzle over the olive oil and balsamic vinegar and season with salt and pepper.
Cover the tray with foil and place it in the oven.
After 20 minutes, stir in the figs and walnuts and return it to the oven, uncovered, for another 20 minutes.
When the mixture has cooled, crumble the feta over it and stir in the basil.
Serve the salad and enjoy the delightful combination of flavors.
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