Fall Beet and Fig Salad With Goat Cheese

Prep Time	Cook Time	Total Time
25 min	45 min	1 h 10 min

How to Make Fall Beet and Fig Salad With Goat Cheese

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Prep and roast the beets

Preheat your oven to 400 degrees F and line a small baking dish with foil.
Place the red beets on one side and the golden beets on the other to keep colors from bleeding.
Rub each beet with a little olive oil and cover the dish tightly with another sheet of foil.
Roast for 40 to 50 minutes, or until a knife slides into the center with little resistance.
Let the beets cool until they are comfortable to handle, about 15 to 20 minutes.
Peel and slice the beets

Use a paper towel or gloves to rub the skins off the cooled beets.
Slice the beets into wedges or rounds, keeping the red and golden beets in separate piles.
If you like, lightly season the slices with a pinch of salt to bring out their sweetness.

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Toast the walnuts and prep the salad base

Spread the walnuts on a dry skillet over medium heat and toast, stirring, until fragrant and lightly darkened.
Transfer them to a plate to cool so they stay crisp.
Add the baby arugula to a large shallow bowl or platter and scatter the sliced radishes over the top.
Whisk the maple balsamic dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon, salt, and pepper.
Taste and adjust the seasoning, adding a splash more vinegar for brightness or a pinch more salt if needed.
Assemble the salad

Arrange the sliced beets and halved figs over the arugula and radishes, alternating colors for a pretty pattern.
Sprinkle the pomegranate seeds, toasted walnuts, and crumbled goat cheese evenly across the salad.
Drizzle about half of the dressing over the salad right before serving and reserve the rest for the table.
Gently toss at the table if you prefer a more combined salad, or leave it arranged for a composed look.

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Serve and store leftovers

Serve the salad slightly warm from the beets or at room temperature for the best texture and flavor.
Refrigerate leftovers in an airtight container for up to two days, keeping the dressing separate when possible.

Substitutions

Goat cheese -> creamy feta: Use an equal amount of crumbled feta in place of the goat cheese. It keeps the salty tang but is a bit firmer, which holds up nicely with juicy beets and figs.
Walnuts -> toasted pecans: Swap the walnuts for toasted pecans using the same volume. Pecans add a softer crunch and a buttery, almost caramel flavor that pairs beautifully with maple and balsamic.
Fresh figs -> roasted grapes or sliced pear: If figs are out of season, use seedless red grapes roasted beside the beets or thin slices of ripe pear. Both options stay in the same fall color palette and bring juicy sweetness that still balances the peppery arugula.

Tips

Roast beets ahead for easy assembly: Roast the beets one or two days in advance, then chill them whole. Slice them just before serving, which keeps their texture firm and their colors bright.
Keep golden beets from staining: Always roast and store red and golden beets separately. Red beets bleed color quickly, and separating them keeps the salad looking clean and vibrant.
Balance the dressing to your taste: Maple syrup brands can vary in sweetness, so taste the dressing before you pour. If it tastes too sweet, whisk in a splash more vinegar. If it tastes too sharp, add another teaspoon of olive oil.
Dress lightly for better texture: Because the salad has juicy fruit and tender greens, start with less dressing than you think. You can always pass extra at the table, which prevents soggy arugula and mushy beets.

Energy	623	kcal
Protein	11	g
Total Fat	24	g
Carbohydrates	93	g
Dietary Fiber	18	g

FAQ

Can I boil the beets instead of roasting them?: Yes, you can simmer whole beets in salted water until tender, usually 30 to 40 minutes depending on size. Roasting gives deeper sweetness and a firmer texture, while boiling produces a milder flavor and softer slices. Use whichever method fits your timing, but let the beets drain and dry before adding them to the salad.
How can I make this salad ahead for a party?: Roast and slice the beets, toast the nuts, seed the pomegranate, and whisk the dressing up to two days ahead. Store each component separately in the fridge. Assemble the salad and add the figs, cheese, and dressing within an hour of serving so everything stays fresh.
What can I use instead of nuts for a nut free version?: For a nut free crunch, use roasted pumpkin seeds or sunflower seeds in place of the walnuts. Toast them in a dry skillet until they smell toasty, then cool before adding. They give the same satisfying texture without any nut allergens.
How do I stop beets from staining my hands and cutting board?: Wear disposable kitchen gloves when peeling and slicing the beets, and use a plastic or dark cutting board. If you get stains, scrub the board with coarse salt and lemon, then wash with hot soapy water.