Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, beet and fig salad. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Beet and fig salad is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Beet and fig salad is something that I have loved my entire life.
This crazy delicious salad came together as a bunch of leftovers. I had leftover golden beets from making my golden beet But before diving into the recipe for this yummy, slightly sweet, slightly salty, fig, golden beet and prosciutto salad…I want to say a quick word about cooking the golden beets. This salad plus my obsession for beets and figs.
To get started with this recipe, we must prepare a few ingredients. You can have beet and fig salad using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Beet and fig salad:
- Make ready 4 cup arugula ( if you don't like arugula feel free to swap it for baby spinach or spring greens)
- Make ready 4 baby beets (you can buy precooked or roast in the oven in aluminum foil for about an hour)
- Get 3 fresh figs
- Take 2 oz goat cheese or feta cheese
- Get 1/4 cup toasted pecan halves
- Take 2 tbsp olive oil
- Take 1 tbsp balsamic vinegar
- Make ready 1 tsp fresh lemon juice
Beet salad sounds like such a cliché dish, but I think there's good reason for its popularity. When rock-hard beets are roasted until soft and sweet, then tossed with a vinaigrette to cut through all the sweetness, there's something amazing that happens. Skipping the fast-wilting lettuce in favor of slabs. This mouthwatering mix of beets, figs, and fennel get a Thanksgiving twist with cranberry-sage dressing.
Instructions to make Beet and fig salad:
- If you didn't buy precooked beets roast them at 425 for about an hour wrapped in aluminum foil. Cool then peel and slice
- In a small mason jar pour lemon juice, oil and vinegar, close tightly and put aside
- Put your greens in a large bowl, shake the jar with dressing vigorously until combined. Pour over greens and toss to coat
- Cut figs in quarters
- If using goat cheese I like to put it in the freezer for 10minutes, it's easier to crumble.
- To the bowl with greens add sliced beets and quartered figs. Toss lightly. Sprinkle with pecans and crumbled goat or feta cheese. This salad is great as a side dish for grilled chicken or other protein of your choice. Enjoy!
The sweetness of the figs counteracts In a large bowl, gently toss together arugula, beets, fennel, pecans, and figs. Divide among six salad plates and drizzle with dressing (you'll have a few. Try Roasted Beet-Orange Salad, Roasted Beet and Orange Salad, and Orange, Roasted Beet, And Arugula Salad for similar recipes. Allow fig/balsamic reduction to cool. place mixture in blender or food processor. blend thoroughly until mixture combines and becomes smooth. this step will also help. Make this healthy salad with roasted beets and figs tossed with a blackberry balsamic vinaigrette for your next cookout!
So that is going to wrap this up for this exceptional food beet and fig salad recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
