Roasted Beet and Fig Salad
The perfect salad made with nutritious beets, peppery arugula and sweet figs topped with a tangy and sweet dressing.
Ingredients
- 8- 10 beets tops and roots removed
- 2 tbsp olive oil
- 4-5 cups arugula
- 8-10 fresh figs sliced
- ½ cup red onion sliced
- ⅔ cup feta cheese crumbled
- ½ cup walnuts chopped
- Salt and Pepper
Dressing
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp pure maple syrup
- 1 clove garlic minced
- pepper
Instructions
- Wash beets thoroughly to remove any dirt.
- Cut tops of beets and root ends off (reserving the beet greens)
- Place the prepared beets on a foil-lined rimmed baking sheet, sprayed with nonstick cooking spray.
- Toss with 2 tablespoons of olive oil, a pinch of salt, and pepper. Roast in a preheated 400-degree oven for approximately 40-50 minutes.
- With a spatula, turn beets several times while cooking. If beets begin to look dry, add a couple tablespoons of water over the beets.
- Beets should pierce easily with a knife when thoroughly cooked.
- Remove the baking sheet from the oven, and set beets aside to cool.
- When cool enough to handle, use a paper towel to hold the beet, and rub the outer skin away. You may wish to do this under cool running water, as the water helps to remove the outer skin.
- Slice beets into ¼ inch rounds.
- To assemble the salad start by adding a layer of arugula on a platter.
- Next, top the arugula with the sliced roasted beets, figs, onion and feta cheese.
- Add the chopped walnuts to the salad.
- To make the dressing, in a small bowl add olive oil, balsamic vinegar, honey and maple syrup. Whisk until incorporated. Add a pinch of pepper and a clove of minced garlic, and whisk again. Drizzle over the salad
Nutrition
Calories: 768kcalCarbohydrates: 75gProtein: 13gFat: 50gSaturated Fat: 10gCholesterol: 22mgSodium: 580mgPotassium: 1643mgFiber: 15gSugar: 58gVitamin A: 844IUVitamin C: 25mgCalcium: 278mgIron: 4mg
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