Description
A flavorful salad featuring earthy roasted beets, sweet figs, creamy goat cheese, and a zesty vinaigrette, perfect for any occasion.
Ingredients
Scale
- 1.5–2 pounds beets
- 1 tablespoon olive oil
- Salt
- 8 fresh figs, halved
- 1/3 cup chopped walnuts, toasted
- 4 cups baby greens
- 3–4 ounces goat cheese, crumbled
- 3 tablespoons olive oil (for dressing)
- 1 tablespoon sherry or balsamic vinegar
- 1 teaspoon Dijon mustard
- Pinch of salt and pepper
Instructions
- Preheat oven to 400°F (200°C).
- Trim and scrub beets, then toss with olive oil and salt, placing them flesh-side down on a rimmed baking sheet.
- Roast beets for 45–60 minutes until tender.
- While the beets roast, halve the figs and toast the chopped walnuts in a dry skillet for 3–4 minutes.
- Assemble the salad by adding baby greens, sliced roasted beets, figs, goat cheese, and walnuts to a bowl.
- Prepare the vinaigrette by whisking together olive oil, vinegar, Dijon mustard, and a pinch of salt and pepper.
- Toss the salad with the vinaigrette just before serving.
Notes
For a light summer twist, consider adding orange notes to the salad or pairing it with grains like farro or quinoa for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Farm-to-Table
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 15mg