Beet Fig Salad is a great dish to serve during the fall months. Figs are readily available during August to October and there are many varieties to choose from. Pick some up and give this recipe a try.

Beet Fig Salad by Diverse Dinners

I love this recipe, the flavors are unsurprisingly wholesome and go together really well. Beet Fig Salad makes for a great salad course, it can be served as part of a fancy dinner that is bound to wow your guests. Alternatively, it can be served as a meat-free meal, or a side salad. I can’t decide which option I prefer, it looks so good any will do.

Duck or beef are great additions to this dish too. Adding meat will really amp up the flavors and make for a hearty meal. However, adding meat to Beet Fig Salad is by no means necessary. It is a salad that truly stands on its own.

Beet Fig Salad by Diverse Dinners

This Beet Fig Salad is finished off with a cloak of sweet fig dressing made with Saba, extra virgin olive oil, sherry vinegar and fresh figs. A little goes a long way, and it is delicious. I was dipping my finger in the bowl while taking these shots. Full disclosure, I was eating the entire salad while taking these shots.

Prepare yourself, I’m going to say it.

The holiday season is not that far away.

every food blogger

With that in mind, if you’re looking for a tasty salad that will stand up to the flavors of a holiday meal, you won’t go wrong if you add this one to the menu.

Print Recipe

Beet Fig Salad

Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes

Ingredients

Fig Dressing

  • 1/2 cup Saba
  • 1/3 cup extra virgin olive oil
  • 2 1/2 tbsp sherry vinegar
  • 1 fig diced

Beet Fig Salad

  • 4 cups baby arugula
  • 2 large beets
  • 9 figs cut into quarters
  • 1/2 cup crumbled goats cheese
  • 1/2 cup chopped walnuts

Instructions

Fig Dressing

  • Place ingredients into a blender and blend on low until smooth
  • Strain into a bowl and set aside.

    Beet Fig Salad

    • Wash and dry beets then wrap in foil and place in a preheated oven at 375 and cook for approx. 40 minutes or until you can easily pierce each beet through to the middle with a fork.
    • Allow beets to cool then peel, slice, and then cut the sliced beets in half through the middle.
    • Build the salad in a large bowl, platter or separate salad plates.
    • Create a bed of arugula and then creatively arrange beets and figs on top.
    • Sprinkle goats cheese and walnuts to create another layer.
    • Drizzle with fig dressing and serve immediately