Easiest Way to Cook Tasty Beet and fig salad_5f785130ebfe4.jpeg

Easiest Way to Cook Tasty Beet and fig salad

Beet and fig salad ~ right now is being sought after by many people around us, one of them is We. they indeed have get used to use internet on gadget to find information to be used example. Therefore Our give Information around Beet and fig salad is could we make it example. This salad plus my obsession for beets and figs. At my work, we keep fancy shmancy olive oils and vinegars because we ladies love us some fresh crisp salads for lunch. We currently have a bottle of strawberry balsamic vinegar, which has made me a better employee and is responsible for me enjoying food more at work than at home as of late.

Beet and fig salad

This trio is seriously delish and if you haven’t tried it yet, you’re missing out and may need to rethink your priorities in life.

When cool enough to handle, use a paper towel to hold the beet, and rub the outer skin away.

We like to do this under running cool water, as it helps to remove the skin.

you able cook Beet and fig salad using tools 8 ingredient 6 step. the following the steps for cook it.

The ingredients for cooking Beet and fig salad

  1. You need to prepare 4 cup arugula ( if you don’t like arugula feel free to swap it for baby spinach or spring greens).
  2. You need to prepare 4 baby beets (you can buy precooked or roast in the oven in aluminum foil for about an hour).
  3. Please prepare 3 fresh figs.
  4. Also add 2 oz goat cheese or feta cheese.
  5. capable need to provide 1/4 cup toasted pecan halves.
  6. You need to prepare 2 tbsp olive oil.
  7. Please prepare 1 tbsp balsamic vinegar.
  8. Please buddy prepare 1 tsp fresh lemon juice.

Slice beets into ¼ inch rounds.

Assembling the Roasted Beet and Fig Salad.

Time to assemble the Roasted Beet and Fig Salad!

Start by adding a layer of arugula on a platter.

The Instructions how to make Beet and fig salad

  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!.

Remove the baking sheet from the oven, and set beets aside to cool.

When cool enough to handle, use a paper towel to hold the beet, and rub the outer skin away.

We like to do this under running cool water, as it helps to remove the skin.

Slice beets into ¼ inch rounds.

Time to assemble the Roasted Beet and Fig Salad!

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