Roasted Beet and Berry Salad with Raspberry-Fig Vinaigrette

Name: Roasted Beet and Berry Salad with Raspberry-Fig Vinaigrette
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 Large Salads
Ingredients: 1 medium beet; ½ cup blueberries; ½ cup blackberries; ½ cup raspberries; 1/3 cup goat cheese crumbles*; 5 ounces spring green mix; ¼ cup raspberries; 1 tablespoon fig preserves; 1/3 cup grapeseed; 1/3 cup rice vinegar or cider vinegar; Pinch cinnamon

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
2 Large Salads
Calories
366 kcal
Cuisine
American

Roasted Beet and Berry Salad with Raspberry-Fig Vinaigrette

Tyler Espinosa

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Roasted Beet and Berry Salad with Raspberry-Fig Vinaigrette is a delightfully fresh and flavorful salad perfect for a side dish

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Ingredients

Servings

Beet and Berry Salad:

1 medium beet chopped and roasted
½ cup blueberries
½ cup blackberries
½ cup raspberries
1/3 cup goat cheese crumbles*
5 ounces spring green mix

Raspberry Fig Vinaigrette:

¼ cup raspberries
1 tablespoon fig preserves or more to taste
1/3 cup grapeseed avocado, or olive oil
1/3 cup rice vinegar or cider vinegar
Pinch cinnamon optional

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Instructions

Prepare the Raspberry-Fig Vinaigrette:

Add all of the ingredients for the vinaigrette to a small blender and blend until combined. Refrigerate until ready to use.

Prepare the Beet and Berry Salad:

Preheat the oven to 375 degrees F.
Scrub the beet and pat it dry. Chop it into 1/2-inch to 1-inch chunks, then wrap the pieces in foil packet. Place packet on a baking sheet and bake for 45 to 50 minutes, or until beets are soft and juices are seeping out. Allow beet to cool to room temperature.
Add the ingredients for the salad to a large serving bowl. Toss in desired amount of raspberry fig vinaigrette and serve (keep leftover vinaigrette in a sealed jar in the refrigerator for future salads).