Fig Salad with Beets

This yellow beet and fig salad is a vibrant and flavorful dish that’s both easy to prepare and visually appealing. With the earthy sweetness of roasted yellow beets and the natural sugariness of fresh figs, this salad offers a delightful balance of flavors.

Perfect as a main course or a side dish, it provides a satisfying and nutritious option for any meal. Adding greens, a tangy vinaigrette, avocado slices, and nuts enhance the texture and taste, making it a versatile and crowd-pleasing choice for any occasion.

We love to eat salads and eat them practically every day. This salad is on rotation when figs are in season!

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Helpful tips

• 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 dijon 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.

How to make the fig salad

Step one

Gather the ingredients – black Mission figs, vine-ripe tomatoes, roasted yellow beet, avocado, snap peas, and slivered almonds. (A)

Step two

Place a handful of arugula and baby romaine lettuce in each bowl. I use two shallow bowls. (B)

Step three

Slice the beets and lay them on the salads. (C)

Step four

Slice the tomatoes and lay them on the salad with some snap peas. (D)

Step five

Slice the avocado and cucumber and add them to the salads.

Step six

Slice up two figs, add them to the salad, and sprinkle on some slivered almonds.

I use just a simple balsamic vinaigrette and drizzle both olive oil and vinegar over the salad. I grind some salt and pepper on my salad but leave hubby’s as is.

I hope you enjoyed this beet and fig salad recipe!!

Other fun salads

• Cobb
• Bean
• Shrimp
• Scallop

And as always, may all your dishes be delish!

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