Roasted Beet & Fig Salad Recipe
Make this healthy salad with roasted beets and figs tossed with a blackberry balsamic vinaigrette for your next cookout! Fresh flavors are intensified by roasting the beets and figs. A sweet and smoky dressing is enhanced by fresh blackberries. Tossed all together, this salad packs a flavor punch!
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Ingredients
- 2 medium beets, washed and chopped into 1/4"-1/2" pieces
- 6 figs, washed and quartered
- 6-8 cups greens, washed and chopped
- 3 oz (6 tablespoons) of crumbled feta cheese
- 1 cup alfalfa sprouts, roughly chopped
- 1/2 cup blackberries
- 1/2 cup balsamic vinegar
- 1 tbsp honey
- 1 1/2 cups olive oil
- Salt and pepper to taste
Directions
- For the roasted beets and figs:
- Preheat oven to 400º.
- Gently salt and pepper the beets.
- Line a pan with foil, spread beets in an even layer and roast for 45 minutes tossing halfway through cooking.
- Line a second pan with parchment paper, place figs on pan and roast for 10 minutes.
- For the blackberry balsamic vinaigrette:
- Add the blackberries and vinegar to a saucepan and bring to a full boil.
- Smash the berries with a fork and let contents reduce by 1/2.
- Stir in honey.
- Using a fine mesh strainer, strain the pulp from the liquid using a the back of a spoon to release as much juice as possible.
- Pour the balsamic reduction into a jar and let cool.
- To assemble the salad:
- Add greens, beets, figs, feta and sprouts to a bowl and toss well.
- Pour the olive oil into jar with balsamic reduction and shake well to combine.
- Drizzle the dressing over the salad and toss again.
- Add salt and pepper to taste.
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