I am always trying to come up with new ways to make healthy meals, without using the same ole’ ingredients over and over again. It is easy to get stuck in a rut and continue making the same staple dinners, but cooking..and eating..is so much more enjoyable when you try something new.
This salad is perfect for the fall season, and makes a hearty salad that won’t leave you feeling empty. Instead, your palate will thank you for the bursts of savory flavors from the roasted beets with a hint of sweetness from the fresh figs. This salad is as beautiful as it is tasty..it reminds me of jewels, with ruby red and golden beets, amongst the brightly colored figs, this salad will dazzle your family and they will never guess how simple it is to make!
- 3-4 medium sized beets (I chose red and yellow)
- 7-10 fresh figs
- 1/2 avocado
- Crumbled Goat Cheese
- Kale
- Parsley (I used curly)
- Balsamic Vinegar Glaze (I purchased this in the salad dressing isle..but you can also make your own balsamic reduction if you would like)
- Olive Oil
- Juice of 1/2 a lemon
- Salt and Pepper
- Preheat oven @ 350
- 1. Peel the skin off the beets and slice/chop into bite sized pieces. I chose to slice some and cube some so there would be a variety of sizes and shapes
- 2. Line a rimmed baking sheet with aluminum foil..make sure the pan has a lip or the juices will spill over and make a mess in your oven.
- 3. Toss beets in olive oil/salt and pepper and line onto baking sheet. Try to get them in a single layer so they cook evenly
- 4. While the beets are cooking, prepare the other ingredients/ wash/ chop and put into a large salad bowl (avocado/fig/kale/parsley)
- 5. Once the beets are done (about 45 mins)...pour into salad bowl and sprinkle with goat cheese
- 6. Toss all the ingredients with 2 Tbsp of Olive oil, 1 Tbsp Balsamic vinegar glaze and the juice of 1/2 a lemon.
- 7. Add salt and pepper to taste...serve immediately.
I had this salad as my main course..but it would pair nicely with just about any meat or fish as well. I even enjoyed the left-overs for lunch the next day, and it was just as good cold as it was fresh out of the oven.
Prepare this beautiful fall salad for a little twist to the weekly dinner routine…your family..and you.. will be glad you did!
