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Roasted Beet and Berry Salad with Raspberry Fig Vinaigrette

Roasted Beet and Berry Salad with Raspberry Fig Vinaigrette

Get ready to tantalize your taste buds with a vibrant explosion of flavors! Our Roasted Beet and Berry Salad with Raspberry Fig Vinaigrette is not just a feast for the eyes; it's a delightful symphony of sweet and savory that will leave you craving more. Imagine tender, earthy beets paired with juicy mixed berries, all atop a bed of fresh greens and crowned with creamy feta and crunchy walnuts. This salad is perfect for any occasion, whether you're impressing guests at a dinner party or simply treating yourself to a healthy meal. Dive into this recipe and discover how easy it is to create a dish that’s as nutritious as it is delicious!

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. 4 medium beets, roasted and sliced
  2. 1 cup mixed berries (strawberries, blueberries, raspberries)
  3. 4 cups mixed greens
  4. 1/4 cup feta cheese, crumbled
  5. 1/4 cup walnuts, chopped
  6. 2 tablespoons raspberry fig vinaigrette

Instructions

  1. Preheat your oven to 400°F (200°C). This temperature is ideal for roasting beets, allowing them to become tender and flavorful.
  2. Wash the beets thoroughly under running water to remove any dirt. Trim the tops and roots, but leave the skin on to prevent them from bleeding during roasting.
  3. Wrap each beet individually in aluminum foil, ensuring they are tightly sealed. This will help steam the beets as they roast, making them tender.
  4. Place the wrapped beets on a baking sheet and roast in the preheated oven for about 30-35 minutes, or until they are easily pierced with a fork. The time may vary depending on the size of the beets.
  5. Once roasted, remove the beets from the oven and let them cool for a few minutes. Carefully unwrap the foil (watch out for steam) and peel the skins off using your hands or a paper towel. Slice the beets into thin rounds or wedges.
  6. While the beets are roasting, prepare the mixed greens. Rinse them under cold water and spin them dry using a salad spinner or pat them dry with a clean kitchen towel.
  7. In a large salad bowl, combine the mixed greens with the sliced roasted beets and the mixed berries. Gently toss the ingredients together to distribute evenly.
  8. Sprinkle the crumbled feta cheese and chopped walnuts over the salad for added flavor and texture.
  9. Drizzle the raspberry fig vinaigrette over the salad just before serving. Toss gently to coat the ingredients in the dressing, ensuring an even distribution.
  10. Serve the salad immediately on individual plates or in a large serving bowl. Enjoy your Roasted Beet and Berry Salad as a refreshing and nutritious dish!

Tips

  1. Choose Fresh Beets: For the best flavor, select firm, unblemished beets. Fresh beets will have a sweeter taste and a vibrant color.
  2. Roasting Technique: Ensure that the beets are wrapped tightly in foil to trap steam, which helps them roast evenly and become tender.
  3. Cooling the Beets: Allow the roasted beets to cool slightly before peeling them. This makes the skin easier to remove and helps prevent burns.
  4. Berry Variations: Feel free to mix and match your favorite berries! Blackberries or cherries can also add a delightful twist to the salad.
  5. Make Ahead: You can roast the beets a day in advance and store them in the refrigerator. Just assemble the salad right before serving for the freshest taste.
  6. Vinaigrette Alternatives: If you don’t have raspberry fig vinaigrette, a balsamic vinaigrette or a simple olive oil and vinegar dressing can also work beautifully.
  7. Serving Suggestions: This salad pairs wonderfully with grilled chicken or fish, making it a versatile side dish or a light main course.Enjoy creating this colorful and nutritious salad that’s sure to impress family and friends alike!

Nutrition Facts

Calories: 250kcal

Carbohydrates: 30g

Protein: 6g

Fat: 12g

Saturated Fat: 2g

Cholesterol: 10mg

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