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The ingredients needed to cook Beet and fig salad:
- You need 4 cup arugula ( if you don't like arugula feel free to swap it for baby spinach or spring greens)
- Take 4 baby beets (you can buy precooked or roast in the oven in aluminum foil for about an hour)
- You need 3 fresh figs
- You need 2 oz goat cheese or feta cheese
- Get 1/4 cup toasted pecan halves
- Prepare 2 tbsp olive oil
- Provide 1 tbsp balsamic vinegar
- Provide 1 tsp fresh lemon juice
Steps to make Beet and fig salad:
- If you didn't buy precooked beets roast them at 425 for about an hour wrapped in aluminum foil. Cool then peel and slice
- In a small mason jar pour lemon juice, oil and vinegar, close tightly and put aside
- Put your greens in a large bowl, shake the jar with dressing vigorously until combined. Pour over greens and toss to coat
- Cut figs in quarters
- If using goat cheese I like to put it in the freezer for 10minutes, it's easier to crumble.
- 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!
The sweetness of the figs counteracts the bitter arugula and fennel adds a refreshing Divide among six salad plates and drizzle with dressing (you'll have a few tablespoons left over). All Reviews for Pickled-Beet and Fig Salad. Pickled-Beet and Fig Salad. this link is to an external site that may or may not meet accessibility guidelines. Beet and Feta Salad - refreshing but hearty salad of roasted beets, baby greens, creamy crumbled feta, roasted hazelnuts and a I made this salad for every party that we've had this holiday season and the plate was emptied faster than any other dish. This is the perfect salad for parties or potlucks.
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