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Roasted Beet & Fig Salad Recipe
by TheRecipeHunter

Roasted Beet & Fig Salad

Make this healthy salad with roasted beets and figs tossed with a blackberry balsamic vinaigrette for your next cookout! Fresh flavors are intensified by roasting the beets and figs. A sweet and smoky dressing is enhanced by fresh blackberries. Tossed all together, this salad packs a flavor punch!

Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 1

Goes Well With: grilled chicken


  • 2 medium beets, washed and chopped into 1/4"-1/2" pieces
  • 6 figs, washed and quartered
  • 6-8 cups greens, washed and chopped
  • 3 oz (6 tablespoons) of crumbled feta cheese
  • 1 cup alfalfa sprouts, roughly chopped
  • 1/2 cup blackberries
  • 1/2 cup balsamic vinegar
  • 1 tbsp honey
  • 1 1/2 cups olive oil
  • Salt and pepper to taste


  1. For the roasted beets and figs:
  2. Preheat oven to 400ยบ.
  3. Gently salt and pepper the beets.
  4. Line a pan with foil, spread beets in an even layer and roast for 45 minutes tossing halfway through cooking.
  5. Line a second pan with parchment paper, place figs on pan and roast for 10 minutes.
  6. For the blackberry balsamic vinaigrette:
  7. Add the blackberries and vinegar to a saucepan and bring to a full boil.
  8. Smash the berries with a fork and let contents reduce by 1/2.
  9. Stir in honey.
  10. Using a fine mesh strainer, strain the pulp from the liquid using a the back of a spoon to release as much juice as possible.
  11. Pour the balsamic reduction into a jar and let cool.
  12. To assemble the salad:
  13. Add greens, beets, figs, feta and sprouts to a bowl and toss well.
  14. Pour the olive oil into jar with balsamic reduction and shake well to combine.
  15. Drizzle the dressing over the salad and toss again.
  16. Add salt and pepper to taste.