Heat the balsamic vinegar and berries in a saucepan over medium heat, covered. Bring to a full boil

Remove cover and smash blackberries with a fork, allowing the mixture to continue to boil. Reduce the liquid by 1/3.

Add the honey and stir to incorporate.

Use a fine strainer to strain out the blackberry pulp and push on the pulp with a spoon to release as much of the juices as possible.

Pour the blackberry balsamic vinegar into a jar and put it in the refrigerator to cool.

Preheat oven to 400 degrees F.

Scrub the beet and chop off the greens (you can discard the beet greens or use them in your cooking). Dice the beet into ¼” to ½” cubes. Place the chopped beet on a sheet of aluminum foil. Fold the edges of the foil over on top of each other, creating a package of beet.

Put the beet package on a cookie sheet and roast in the oven for 50 minutes or until beets are soft when poked with a fork. Remove from the oven and set aside to cool.

While beets are roasting, quarter the figs and place them on a parchment-lined cookie sheet. Roast them for 10 to 12 minutes, until their juices begin seeping out. Remove from oven and set aside.

When everything is nice and roasted and cooled, arrange the beets, figs, walnuts and goat cheese on a plate. Drizzle everything with 2 teaspoons of olive oil.

Drizzle desired amount of blackberry balsamic vinegar over the ingredients, saving what you don’t use for future salads.

Serve salad either warm or cold!