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Lilly’s Table

 
 
Fig & Herb Yogurt Pizza
© Lillys-Table.com Photo of Balsamic Beet & Fig Salad
 

Tags: Dairy Free Gluten-Free Nut Free nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Balsamic Beet & Fig Salad

from Fig Pizza with Balsamic Beet & Fig Salad, the Week of August 2, 2015.
View the next recipe for this meal.

The bitter arugula and strips of beets, balance nicely with the sweet balsamic and seasonal figs. A crumble of walnuts completes the dish, but if you are cheese lover feel free to add a feta, aged goat cheese or another lovely selection. Make it vegan by substituting maple syrup or your favorite sweetener for the honey. Skipping the honey is also easy if you have a thick, luscious balsamic vinegar.

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey, or maple syrup, both are optional, skip if your vinegar is thick & sweet
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 beet, peeled
  • 3 cups arugula, washed and dried
  • 8 figs, cut in quarters
  • ½ cup walnuts, crumbled, optional

Serving Size: 2 People

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Preparation Instructions

Whisk together the balsamic, honey and olive oil in the salad bowl. Season with the salt and pepper. Taste. Adjust the flavors as needed.

With a vegetable peeler, peel strips of the beets and toss them into the dressing. Add the arugula and gently toss to coat.

Top with the quarters of fresh figs and a sprinkle of walnuts. If desired, add a favorite cheese. Serve before it starts to wilt under the dressing.