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Beet and Berry Salad with Raspberry-Fig Vinaigrette | TheRoastedRoot.net #healthy #vegetarian #recipe
Roasted Beet and Berry Salad with Raspberry-Fig Vinaigrette
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Author: Julia
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
Prepare the Raspberry-Fig Vinaigrette:
  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).
Recipe Notes

*You can also use feta