Roasted Beet and Fig Salad

Roasted Beetroot & Fig Salad with with goat cheese, rocket leaves and a honey parsley vinaigrette is yet another summer favorite salad, easy and wholesome.

One of my favorite salads, created out of the blue, when i caught hold of really sweet and juicy figs a few days back. If you have not tried this combination yet, its high time you do, roasted beets, plus figs plus goat cheese is a combination made in heaven. Top it with some favorite arugula / rocket leaves, and you don’t need to say anything else. 

As i have by now mentioned it so so many times that i cannot have only leafy salads, those are not my game, i want something wholesome in my salads, and hence i try to create salads like that. In this one i started with figs, and wondered what would go with it , some veggie to compliment the fruit, and to give a burst of color to this subtle fruit too. The arugula / rocket and goat cheese are added for that hint of tart in it. 

Ingredients

  • 10 figs, peeled and quartered
  • 1 big beetroot, peeled and cubed
  • handful of arugula leaves, washed & dried. 
  • 1 tsp of goats cheese crumbled. 
  • olive oil
  • salt & pepper
  • dash of balsamic vinegar (optional)

Ingredients for dressing

  • 1 tsp honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • salt & pepper
  • 1 tsp parsley, finely chopped 

Directions

  1. Make the dressing, mix all the ingredients in a jar, and shake well to mix, keep aside.
  2. Wash, peel and quarter the figs, and pat dry, and keep aside. 
  3. Wash, pat dry the beet, cut into cubes, similar to the size of figs.
  4. Take a baking tray, line it with parchment, pour a tsp of olive oil , sprinkle some salt, pepper, and finely chopped parsley, and bake in oven for 10-15 mins on 200C. 
  5. Mix the salad ingredients, drizzle the dressing just before you want to have it. 
  6. Mix well and serve cold or at room temperature.