Beet and fig salad

Name: Beet and fig salad
Yield: 2 servings
Cuisine: American
Ingredients: 4 cup arugula ( if you don't like arugula feel free to swap it for baby spinach or spring greens); 4 baby beets (you can buy precooked or roast in the oven in aluminum foil for about an hour); 3 fresh figs; 2 oz goat cheese or feta cheese; 1/4 cup toasted pecan halves; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp fresh lemon juice

Kasia @cook_3476759

Elmwood Park, New Jersey

Try to find different kinds of beets, like red, golden, candy cane to add more color to your salad.

Kasia @cook_3476759

Elmwood Park, New Jersey

Try to find different kinds of beets, like red, golden, candy cane to add more color to your salad.

Saved

Ingredients

2 servings

4 cuparugula ( if you don't like arugula feel free to swap it for baby spinach or spring greens)
4baby beets (you can buy precooked or roast in the oven in aluminum foil for about an hour)
3fresh figs
2 ozgoat cheese or feta cheese
1/4 cuptoasted pecan halves
2tbsp olive oil
1tbsp balsamic vinegar
1tsp fresh lemon juice

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Steps

1

If you didn't buy precooked beets roast them at 425 for about an hour wrapped in aluminum foil. Cool then peel and slice
2

In a small mason jar pour lemon juice, oil and vinegar, close tightly and put aside
3

Put your greens in a large bowl, shake the jar with dressing vigorously until combined. Pour over greens and toss to coat
4

Cut figs in quarters
5

If using goat cheese I like to put it in the freezer for 10minutes, it's easier to crumble.
6

To the bowl with greens add sliced beets and quartered figs. Toss lightly. Sprinkle with pecans and crumbled goat or feta cheese. This salad is great as a side dish for grilled chicken or other protein of your choice. Enjoy!