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
Servings: 2 Large Salads
Calories: 366kcal
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:
- 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).
Notes
*You can also use feta
Nutrition
Serving: 1of 2 | Calories: 366kcal | Carbohydrates: 43g | Protein: 11g | Fat: 18g | Fiber: 12g | Sugar: 12g