Description

Roasted beet and fig salad is a stunning dish that beautifully marries earthy roasted beets with sweet, juicy figs. Enhanced by creamy goat cheese and drizzled with a tangy balsamic vinaigrette, this salad is as delicious as it is visually appealing. Perfect for entertaining or as a light meal, it's easy to prepare and sure to impress your guests.

Ingredients

Scale

2 medium fresh beets (300g)
4 ripe fresh figs (150g)
4 cups mixed greens (arugula and spinach)
1/2 cup crumbled goat cheese (75g)
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for about 60 minutes until tender.
While the beets roast, rinse the mixed greens under cool water and place in a large bowl.
In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to create the dressing.
Once cooled, peel the skins off the roasted beets and slice them into wedges along with the fresh figs.
In the large bowl, toss together the greens, beet wedges, and fig slices. Sprinkle crumbled goat cheese on top.
Drizzle with the dressing just before serving.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Salad
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 10g
Sodium: 180mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 8g
Cholesterol: 15mg

Keywords: - Customize your greens by using spinach or kale based on preference. - Add toasted walnuts or pecans for extra crunch. - For a sweeter dressing, mix in a teaspoon of honey.