Fall Beet and Fig Salad With Goat Cheese
1 h 20 min
|
easy
|
gluten-free,
low-fat,
vegetarian
Recipe by Eunice
Introduction
I don't do bland salads; this fall beet and fig beauty is bold and balanced with earthy beets, jammy figs, peppery arugula, and tangy goat cheese.
Glossed with a maple-balsamic dressing that hits salty, tangy, and sweet, then finished with toasted walnuts and pomegranate crunch, it's a vibrant make-ahead starter for holidays or a desk lunch that still feels a little fancy.
Ingredients (4 servings)
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Ingredients for the Salad
- 2 medium fresh red beets, trimmed, scrubbed fresh red beets 0.8 lb medium
- 2 golden beets, trimmed, scrubbed golden beets 0.67 lb
- 4 fresh figs, halved fresh figs 0.8 lb
- 3 cups baby arugula baby arugula 3 oz
- 3 radishes, thinly sliced radishes 1.5 oz
- ½ cup crumbled goat cheese crumbled goat cheese 1.67 oz
- ½ cup walnuts, toasted walnuts 2 oz
- ½ cup pomegranate arils pomegranate arils 3.57 oz
Ingredients for the Maple-Balsamic Dressing
- 3 Tbsp extra-virgin olive oil extra-virgin olive oil 1.5 fl oz
- 1 Tbsp balsamic vinegar balsamic vinegar 0.5 fl oz
- 1 Tbsp pure maple syrup pure maple syrup 1 Tbsp
- 1 tsp Dijon mustard Dijon mustard 0.19 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Fall Beet and Fig Salad With Goat Cheese
-
Roast the beets by color
Heat oven to 400 F.
Rub the red beets with a little olive oil, salt, and pepper, then wrap them in a foil pouch; do the same in a separate pouch for the golden beets to keep colors clean.
Set the pouches on a sheet pan and roast 45 to 60 minutes until a skewer slides through with no resistance.
-
Cool, peel, and season the beets
Let beets cool until manageable, then rub off skins with paper towels or gloves to keep your hands clean.
Slice into wedges or 1/4 inch rounds, toss each color separately with a pinch of salt and a splash of balsamic to wake them up, and set aside.
-
Toast the walnuts
Toast walnuts on a small sheet pan in the hot oven for 5 to 7 minutes until fragrant, or in a dry skillet over medium heat for 3 to 4 minutes, then season with a tiny pinch of salt.
-
Whisk the maple-balsamic dressing
In a bowl, whisk olive oil, balsamic, maple syrup, Dijon, salt, and pepper until glossy and thick.
Taste and adjust with a pinch more salt or a few drops of vinegar if your beets are extra sweet.
-
Prep the produce
Halve the figs, thinly slice the radishes, and make sure the arugula is cold, dry, and perky.
-
Dress the greens
In a large bowl, lightly coat the arugula with about half the dressing so the leaves stay bouncy, not soggy.
-
Assemble the salad
Spread dressed arugula on a platter, tuck in the beets and figs, then scatter radishes, toasted walnuts, and pomegranate seeds.
Finish with goat cheese crumbles and drizzle just enough of the remaining dressing to sparkle; add a crack of black pepper and a pinch of flaky salt if you like.
Substitutions
- Goat cheese -> whipped feta or vegan cashew cheese
- Whipped feta brings a saltier, creamier punch that stands up to sweet figs, while a garlicky lemon-cashew cheese keeps it dairy free with a similar creamy contrast and clean white color on the plate.
- Walnuts -> pistachios or salted pepitas
- Pistachios add a buttery crunch and a pop of green that plays well with arugula, while pepitas keep it nut free with a toasty snap and a savory edge.
- Fresh figs -> ripe pears or roasted grapes
- Thin pear slices keep the juicy sweetness and perfume without overpowering, while roasted grapes deliver jammy pops that echo the maple-balsamic vibe when figs are out of season.
Tips
- Keep colors pristine
- Roast and dress red and golden beets separately so the reds do not bleed into the goldens; a tiny splash of vinegar on the goldens helps set their color.
- Season every layer
- Salt the beets after slicing and lightly salt the toasted nuts so every bite tastes intentional, not bland greens waiting on dressing to do all the work.
- Cut for clean bites
- Match sizes so each forkful holds beet, fig, arugula, and cheese; aim for beet wedges about the size of a halved fig for balance.
- Serve at the right temperature
- Slightly warm beets with cold, crisp greens make the cheese creamier and the aromas louder; do not toss hot beets with arugula or you will wilt it.
- Emulsion insurance
- Whisk the Dijon with vinegar and maple first, then stream in oil while whisking, or shake it all in a small jar to lock in a stable, glossy dressing.
- Platter, not bowl
- Build on a wide platter to avoid bruising the arugula and to show off those fall colors instead of hiding them in a deep bowl.
- Make-ahead smart
- Roast and slice beets and mix dressing up to 2 days ahead, store each in glass containers, and assemble right before serving so the greens stay lively.
Nutrition Facts *
| Energy | 353 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 26 | g |
| Carbohydrates | 23 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I stop the red beets from staining the golden beets?
- Roast and slice them in separate pouches, season them in separate bowls, and only combine on the platter at the end; pat beets dry before plating and keep the golden beets lightly acidulated with a few drops of vinegar.
- I do not have an hour to roast beets; any quicker method?
- Microwave scrubbed, unpeeled beets in a covered, microwave-safe dish with a splash of water for 8 to 12 minutes depending on size, then peel and slice; flavor is a touch less deep than oven roasting but still solid.
- Can I use pre-cooked vacuum-sealed beets?
- Yes; pat them dry, slice, season with salt and a touch of balsamic, and if you want more depth, warm them briefly in a skillet with a teaspoon of olive oil to concentrate flavor.
- What if I cannot find fresh figs?
- Use ripe pears, Honeycrisp apple slices, or roast red grapes at 425 F for 10 minutes until wrinkly and sweet; rehydrated dried figs in warm water or a splash of port also work.
- How can I make this vegan?
- Skip the goat cheese and use a soft almond or cashew cheese, confirm your Dijon is egg free, and keep the maple syrup pure; everything else is naturally plant-based.
- Why did my dressing separate?
- You likely added oil too fast or the bowl was wet; whisk the vinegar, maple, Dijon, and salt first, then drizzle in oil while whisking, or re-emulsify by shaking in a jar for 30 seconds.
- Can I assemble this ahead for a party?
- Plate the arugula and toppings without dressing up to 2 hours ahead, keep covered and chilled, and drizzle dressing right before serving; hold the beets in a separate container so their juices do not tint the greens.
Serving Suggestions
Pour a bold pinot noir or a dry cider and slide in a warm side of crusty bread; the sweet-sour-beet thing loves carbs and good company.
For a heartier vibe, add seared salmon or grilled chicken, or toss in cooked farro to make it dinner without losing the salad’s bright snap.
More pairings:
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