Roasted Beet and Fig Salad

Why You’ll Love This Recipe

This salad is a beautiful balance of flavors and textures. The earthy sweetness of the roasted beets pairs wonderfully with the sweetness of the figs, while the tangy balsamic vinegar and creamy feta add complexity. The fresh arugula provides a peppery contrast to all the other ingredients. It’s a vibrant, healthy, and satisfying dish that’s quick to prepare but elegant enough to serve at any gathering or enjoy on a cozy evening at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 medium fresh beets (about 250g)
• 8 fresh figs, halved
• 3 cups arugula
• 100g feta cheese, crumbled
• 2 tbsp balsamic vinegar
• 1 tbsp extra-virgin olive oil
• Salt and pepper to taste

Directions

1. Preheat your oven to 400°F (200°C).
2. Wash the beets thoroughly and wrap them in aluminum foil. Place them on a baking sheet and roast in the oven for about 45 minutes to 1 hour, or until the beets are tender when pierced with a fork.
3. While the beets are roasting, prepare the figs by cutting them in half and setting them aside.
4. After roasting, remove the beets from the oven and let them cool for about 10 minutes. Once cool enough to handle, peel off the skin and slice the beets into thin rounds or wedges.
5. In a large bowl, combine the arugula, roasted beets, figs, and crumbled feta cheese.
6. In a small bowl, whisk together the balsamic vinegar and olive oil. Season with salt and pepper to taste.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Serve immediately, or refrigerate for up to 30 minutes before serving if you prefer the salad chilled.

Servings and Timing

• Servings: 4
• Preparation time: 15 minutes
• Cooking time: 1 hour (for roasting beets)

Variations

• Vegan Version: Omit the feta cheese and replace it with a plant-based cheese or simply add more nuts or seeds for a creamy texture.
• Nutty Addition: Top the salad with toasted walnuts, pecans, or pine nuts for an added crunch and richness.
• Herb Variations: Add fresh herbs like mint or basil to the salad for a fresh flavor boost.
• Sweetness: If you prefer a sweeter dressing, you can add a teaspoon of honey or maple syrup to the balsamic vinaigrette.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 1-2 days. However, beets may lose some of their vibrant color as they sit.
• Reheating: The salad is best served fresh. If you have leftovers, it’s fine to eat cold, but the roasted beets can also be reheated in the microwave for 30 seconds to 1 minute.

FAQs

1. Can I use pre-cooked beets instead of roasting fresh ones?

Yes, you can use pre-cooked or canned beets to save time. Just make sure to drain and rinse them before adding them to the salad.

2. Can I make this salad ahead of time?

You can prepare the roasted beets and the balsamic dressing ahead of time. However, it’s best to assemble the salad just before serving to keep the arugula fresh and crisp.

3. Can I substitute the figs with another fruit?

Yes, you can substitute figs with other fruits like pears, apples, or even dried fruits like raisins or cranberries, depending on what you have available.

4. How do I peel the beets after roasting?

Once the beets have cooled slightly, the skin should peel off easily with your fingers or a paper towel. If it’s too tricky, you can use a vegetable peeler.

5. Can I use goat cheese instead of feta?

Yes, goat cheese is a great alternative to feta and will add a different flavor profile to the salad. It will still provide a creamy and tangy element.

6. How can I make this salad spicier?

Add a little bit of red pepper flakes to the dressing or toss in some sliced chili peppers to give it a spicy kick.

7. Can I make this salad with baby arugula instead of regular arugula?

Yes, baby arugula works wonderfully in this recipe as it has a milder, more delicate flavor.

8. What can I serve this salad with?

This salad pairs perfectly with grilled meats, roasted chicken, or a light fish like salmon. It’s also a great standalone dish for a light lunch.

9. Can I use balsamic glaze instead of balsamic vinegar?

Yes, balsamic glaze will add a bit of sweetness to the salad, but you may want to reduce or omit the olive oil to balance the flavors.

10. Can I add more vegetables to the salad?

Yes, you can add more vegetables such as roasted carrots, beets, or even avocado for added richness and texture.

Conclusion

This Roasted Beet and Fig Salad is a delightful, fresh, and vibrant dish that is both nutritious and full of flavor. The sweetness of the figs and beets, combined with the tang of the balsamic dressing and creamy feta, creates a perfect balance of taste and texture. It’s a versatile dish that can be enjoyed as an appetizer, a side dish, or a light main course. Easy to prepare yet impressive, this salad is sure to be a hit at any gathering or a refreshing addition to your weekly meals.

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