Roasted Beets Dried Figs Tomato Salad
This Roasted Beets Dried Figs Tomato Salad is super gut nourishing, satisfying, and refreshing. The sweet flavor of red beets and dried figs balances the peppery arugula notes! Drizzle with homemade balsamic vinaigrette for a rich flavourful dressing that everyone loves. Work this awesome salad into your weekly healthy meal prep for weight loss! Yes, roasted beets can be pre-cooked up to 3 days in advance!
- Prep time
- 5 min
- Cook time
- 1 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 Small Red Beets (approx. 2 lbs)
- 4 C Baby Arugula, washed and spun dry
- 2 Turnip Radish, thinly sliced
- 6-8 Dried Figs, quartered
- 2 Roma Tomatoes, quartered or cubed
- 4 tbsp Homemade Balsamic Vinaigrette
- Sea Salt and Black Pepper to taste
- Maple Syrup or Honey - drizzle a little sweetness
- Pine nuts or Candied Walnuts
- Red Onion, thinly sliced
- Vegan Cheese or Dairy Soft Cheese such as feta cheese, blue cheese, fresh mozzarella or goat cheese
- 2 tbsp olive olive
- 1/4 inch water
- salt and pepper to taste
Instructions
- 1
Pre-heat oven to 375F.
- 2
Wash and pat dry beets with a kitchen paper towel.
- 3
Slice the beet tops off. Cut the beets in half if your beets are too big.
- 4
Add beets, olive oil, and a pinch of sea salt in a large bowl. Toss beets and evenly coat.
- 5
Layer beets on a baking sheet lined with parchment paper or aluminum foil. Add 1/4 inch of water to the pan.
- 6
Place beets into the oven and roast for approximately 45 minutes or until the beets are fork tender.
- 7
Remove from oven and let rest.
- 8
Once the beets cool to room temperature, place the beets under cold running water and slide the peels off.
- 9
Wear kitchen gloves to avoid staining your hands with beet juice.
- 10
Using a sharp knife, quarter beets into wedges and place them into a large mixing bowl.
- 11
Add a pinch of sea salt and extra virgin olive oil. Reserve.
- 12
Let's assemble the delicious arugula, beets and dried fig salad recipe by adding baby arugula, thinly sliced radishes and diced tomatoes to a large bowl.
- 13
Our favourite Easy Balsamic Vinegar Salad Dressing is quick to make and calls for simple ingredients. This tangy dressing is amazingly delicious!
- 14
When ready to mix up your arugula, fig and tomato salad, place beets on top and drizzle salad dressing onto the greens.
- 15
I recommend adding salad dressing to the serving bowl with just the right amount of salad.
- 16
Or serve the salad dressing in a small bowl as a side salad. This way, the salad will not get soggy and stay fresh and extra crunchy as leftovers in the fridge.
- 17
I like adding thinly sliced red onions to add extra zip to the salad.
- 18
Experiment and top with plant-based or dairy soft cheeses and turn it into an arugula goat cheese salad with beets and apples.
- 19
Scatter candied walnuts or pecans, or pine nuts for extra crunch.
- 20
Top your hearty green salad with alfalfa sprouts (did you know you can grow alfalfa sprouts quickly at home?) and chia seeds.