This yellow beet and fig salad recipe is easy, colorful and flavorful. So you can eat it either as a meal or a side salad!
Weeping over salads
I love salad. All kinds of salad. However, it wasn’t always this way. I’ve spoken about it before but I thought it would be okay to say it again.
When I was a vegetarian and vegan, I became so sick of salads that it made me want to weep salty tears in uncontrollable wracking sobs knowing 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.
Would I still be a vegetarian/vegan if I had eaten a salad such as this one back then?
Honestly, no. I would not because I feel like my body needs meat!
How to make the Yellow Beet and Fig Salad
We have figs, my own roasted yellow beets, tomatoes, snap peas and an avocado!!
Let’s get started.
I grab big handfuls of arugula and baby lettuce and hence stick them in this nice bowl!
Also, I cut up some beets and lay them on the lettuce.
Next up, I slice up some tomatoes and lay it on the salad along with some snap peas!
We’re getting closer!
Finally, it’s time for the avocado slices and cucumber.
All that is left are some sliced figs. So, I sliced up two because that seems like a good amount. I also sprinkle on some almond slivers!!
Even more, it’s time to dribble some delicious extra virgin olive oil and balsamic vinegar over the salad.
Let’s look at another view.
Yahoo. One last photo of the yellow beet and fig salad.
Time to eat, so forgive me as I cut this short.
Above all, I hope you enjoyed this yellow beet and fig salad recipe!!
Please feel free to leave me a comment and also please rate the recipe.
What salad do you love? And do you ever get bored with salad and if so what did you do to get over it?
And as always, may all your dishes be delish!
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- 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
- 1/2 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
Use canned, or leftover beets or cook them yourself which will add 45 minutes to recipe