Roasted Beet and Fig Salad
This Roasted Beet and Fig Salad is a vibrant, elegant dish combining earthy roasted beets, sweet fresh figs, peppery arugula, and tangy feta cheese, all brought together with a simple balsamic dressing. Perfect for healthy meals, dinner parties, or seasonal gatherings, it’s as beautiful as it is flavorful.
Equipment
- Oven
- Baking sheet
- Aluminum foil
- Large mixing bowl
- Small bowl
Ingredients
Salad
- 2 fresh beets medium
- 8 fresh figs halved
- 3 cups arugula
- 100 g feta cheese crumbled
Dressing
- 2 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash the beets thoroughly and wrap each one in aluminum foil.
- Place wrapped beets on a baking sheet and roast for 45–60 minutes until fork-tender.
- Remove beets from the oven and let cool for about 10 minutes. Peel the skins off gently.
- Slice the roasted beets into rounds or wedges.
- In a large bowl, combine arugula and sliced beets.
- Add halved figs and crumbled feta cheese.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- Drizzle dressing over the salad and toss gently to combine.
- Serve immediately or chill briefly before serving.
Notes
For added crunch, top with toasted walnuts or pistachios. To make it vegan, omit the feta or replace it with a plant-based alternative. This salad pairs beautifully with grilled chicken, salmon, or crusty bread.