Description
Roasted Beet and Fig Salad is a stunning, flavorful dish that harmoniously blends the earthiness of roasted beets with the sweetness of fresh figs. Topped with creamy goat cheese and crunchy walnuts, then drizzled with balsamic vinegar and olive oil, this salad is perfect for any occasion?from casual brunches to elegant dinners. Easy to prepare and visually appealing, it promises to delight your guests and elevate your dining experience.
Ingredients
Scale
- 2 medium fresh beets (about 1 cup)
- 6 ripe figs, quartered
- 4 oz goat cheese, crumbled
- 1/2 cup walnuts, toasted
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400?F (200?C). Wrap each washed beet in aluminum foil, place on a baking sheet, and roast for about 60 minutes until tender.
- While the beets roast, rinse figs under cold water, pat dry, and cut into quarters.
- Toast walnuts in a dry skillet over medium heat for about 5 minutes until fragrant. Set aside.
- Once beets are done roasting, let cool slightly before peeling off skins. Slice into wedges or rounds.
- In a large bowl or platter, layer sliced beets on the bottom, followed by quartered figs, crumbled goat cheese, and toasted walnuts.
- Drizzle olive oil and balsamic vinegar over the salad before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg