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Roasted Beet and Berry Salad with Raspberry-Fig Vinaigrette

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

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

Ingredients

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

Instructions

Prepare the Raspberry-Fig Vinaigrette:
    Cup of Yum
  1. 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:
  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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).

Notes

  • *You can also use feta

Nutrition Information

Serving 1of 2 Calories 366kcal (18%) Carbohydrates 43g (14%) Protein 11g (22%) Fat 18g (28%) Fiber 12g (48%) Sugar 12g (24%)

Nutrition Facts

Serving: 2Large Salads

Amount Per Serving

Calories 366

% Daily Value*

Serving 1of 2
Calories 366kcal 18%
Carbohydrates 43g 14%
Protein 11g 22%
Fat 18g 28%
Fiber 12g 48%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.