Description
Roasted Beet and Fig Salad is a colorful, refreshing dish that beautifully combines the earthy sweetness of roasted beets with succulent figs and creamy goat cheese. This salad not only tantalizes your taste buds but also brightens up any table setting. Perfect for summer picnics or cozy dinners, it’s simple to prepare and offers a delightful mix of flavors in every bite.
Ingredients
Scale
- 2 medium fresh beets
- 6 ripe figs, halved
- 4 oz goat cheese, crumbled
- 4 cups mixed greens (arugula and spinach)
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
Instructions
- Preheat oven to 400°F (200°C). Wrap the beets in aluminum foil and roast on a baking sheet for 45-60 minutes until tender. Let cool before peeling and slicing.
- Rinse the mixed greens under cold water and place them in a large bowl.
- Slice cooled beets into wedges or cubes and add to the greens along with halved figs.
- Crumble goat cheese over the salad.
- In a small bowl, whisk together balsamic vinegar and olive oil; drizzle over the salad and toss gently.
- Serve immediately or plate individually for an elegant presentation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (240g)
- Calories: 265
- Sugar: 15g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg