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

Other Meals

• Balsamic Beet & Fig Salad with Fig & Sweet Potato Quinoa