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

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Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare the Beets: 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 tender when pierced with a fork.
Prepare the Figs: While the beets roast, cut the figs in half and set them aside.
Peel and Slice the Beets: Once the beets are done roasting, remove them from the oven and let them cool for about 10 minutes. Peel the skin off (it should come off easily) and slice the beets into thin rounds or wedges.
Assemble the Salad: In a large bowl, combine the arugula, roasted beets, figs, and crumbled feta cheese.
Make the Dressing: In a small bowl, whisk together balsamic vinegar and olive oil. Season with salt and pepper to taste.
Dress and Serve: Drizzle the dressing over the salad and toss gently. Serve immediately, or refrigerate for up to 30 minutes before serving if you prefer a chilled salad.

Storage: Store leftovers in an airtight container in the refrigerator for up to 1-2 days. Beets may lose their vibrant color over time.

Vegan Option: Omit the feta cheese and replace with a plant-based cheese or add more nuts or seeds for creaminess.

Nutty Addition: Top the salad with toasted walnuts, pecans, or pine nuts for a crunchy, rich addition.

Sweetness Adjustment: Add a teaspoon of honey or maple syrup to the dressing if you prefer a sweeter version.