This yellow beet and fig salad recipe is easy, colorful and flavorful. Eat it as your meal or a side salad as it’s satisfying either way.
I love salad. All kinds of salad. However, it wasn’t always this way.
When I was a vegetarian and vegan, I became so sick of salads that it made me want literally cry that, once again, I had to eat greens, greens and more boring greens.
The things that cracks me up now is, I didn’t have a lot of imagination back then when it came to salads. But you have to remember, it was the 1990s and there weren’t things like this delicious yellow beet and fig salad. At least that I could see.
But this salad? It’s so delicious and satisfying that I could eat it at least once a week.
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How to make the fig salad
Gather the ingredients – figs, tomatoes, roasted yellow beets, avocado, snap peas and slivered almonds.
Place a handful of arugula and baby romaine lettuce in each bowl. I use two shallow bowls.
Slice the beets and lay them on the salad.
Slice the tomatoes and lay them on the salad along with some snap peas.
Slice the avocado and cucumber and add them to the salad.
Slice up two figs and add them to the salad and sprinkle on some slivered almonds.
I use just a simple balsamic vinaigrette and dribble both olive oil and vinegar over the salad.
I hope you enjoyed this beet and fig salad recipe!!
Other fun salads
And as always, may all your dishes be delish!
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Yellow Beet and Fig Salad
- 2 cup arugula
- 2 cup baby romaine lettuce
- 1 large cooked yellow beet sliced
- 1 cup snap peas handful
- 8 thin slices of cucumber
- 1 tomato sliced thinly and halved
- ½ an avocado sliced
- 2 figs sliced
- 3 tablespoons slivered almonds
- 1 tablespoon olive oil dribbled
- 1 tablespoon balsamic vinegar dribbled
- Add lettuce to a good sized bowl
- Add beets, snap peas, cucumber, tomato, avocado, figs and slivered almonds
- Dribble olive oil and balsamic vinegar on salad