Yellow Beet and Fig Salad

Slightly sweet but oh so delicious!!

Course Salad

Cuisine Salad

Keyword beet salad, fig salad

Prep Time 5

Total Time 5

Servings salads

Calories 340kcal

Add lettuce to two good-sized bowls.
2 cup arugula, 2 cup baby romaine lettuce
Add beets, snap peas, cucumber, tomato, avocado, figs and slivered almonds.
1 large cooked yellow beet, 1 cup snap peas, 8 thin slices of cucumber, 1 tomato, 1/2 an avocado, 2 figs, 3 tablespoons slivered almonds
Dribble olive oil, balsamic vinegar, salt, and pepper on salad.
1 tablespoon olive oil, 1 tablespoon balsamic vinegar, dash salt, dash black pepper
Eat, smile, and enjoy.

Use canned, or leftover beets or cook them yourself which will add 45 minutes to recipe.

I won't describe roasting beets in this recipe, but here is my recipe. You can always get cooked beets at Trader Joe's or even used canned beets.

If you do plan to roast your beets - after roasting, let the beets cool slightly, then rub off the skins using a paper towel or your hands under running water.

Fresh, ripe figs provide the best flavor and texture. Look for plump figs that are slightly soft to the touch.

I'm using vinegar and extra virgin olive oil because I think the fig and beets are sweet enough. But you can also make a tangy vinaigrette made with balsamic vinegar, olive oil, honey or maple syrup, and mustard to complement the sweetness of the figs and beets.

Nuts, such as slivered almonds (like I used), walnuts, or pecans, add a satisfying crunch and depth of flavor to the salad.

To add different textures and flavors, use a mix of greens, such as baby romaine, arugula, spring mix, baby spinach, or baby kale.

Alternate ingredients that I don't use but have in the past - Sliced red onions, crumbled goat cheese, or feta cheese add a creamy, tangy element that pairs well with the sweetness of the figs and beets.

For the best texture and flavor, assemble the salad before serving to keep the fresh and crisp greens.