Fig and Beet Salad (no dairy)
Fresh figs can elevate the simplest of dishes, including salad. Take advantage, and enjoy the best of summer with a celebratory fig salad paired with savory beets, walnuts, raspberries, and a tangy balsamic vinagirette to tie it all together.
Servings 4
Calories 309kcal
Ingredients
- 3 oz arugula or salad greens of your choice about 6 cups
- 10 oz fresh figs, stem end removed and cut in half about 8-10 each
- 3 oz cooked beets, cut in 1-2" dice cut into quarters, about 1 medium beet
- 1 c raspberries about 2 oz
- ½ c toasted walnuts
Balsamic Vinaigrette
- 4 Tb extra virgin olive oil
- 2 Tb aged balsamic vinegar See Note 1
- ¼ teaspoon salt
Garnish
- freshly ground black pepper
Instructions
- Arrange the arugula or salad greens on a serving platter or large bowl.
- Arrange the figs, beets, raspberries, and walnuts over the salad greens.
- Whisk together the balsamic vinaigrette ingredients. Drizzle all over the arranged salad platter.
- Crack on the fresh black pepper. Toss gently if you wish or leave the salad arranged as is to serve at the table.
Notes
This recipe serves 2 as a main dish or 4 as a side dish.
- Substitute with regular balasamic vinegar and a 1-2 teaspoon of sugar, if you don't have aged balsamic vinegar which is sweet and syrupy.
- Fresh, whole beets can be roasted in the oven at 350 degrees oven for about an hour until they can be pierced easily with a paring knife. Peel, once they have cooled. They can also be peeled, chopped, and roasted in on a sheet pan with some olive oil.
- You can make this ahead of time. Store the vinaigrette separately from the salad ingredients in the fridge. Bring the vinaigrette to room temperature before serving, in case it has congealed in the fridge.