Description
A delicious and unique salad featuring roasted beets, fresh figs, and creamy feta cheese on a bed of arugula, dressed with balsamic vinaigrette.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C).
- 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.
- While the beets roast, cut the figs in half and set them aside.
- Once the beets are done roasting, remove them from the oven and let them cool for about 10 minutes. Peel the skin off and slice the beets into thin rounds or wedges.
- In a large bowl, combine the arugula, roasted beets, figs, and crumbled feta cheese.
- In a small bowl, whisk together balsamic vinegar and olive oil. Season with salt and pepper to taste.
- 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.
Notes
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- This salad can be prepared ahead of time; just add the dressing right before serving.
- Consider adding nuts for extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg