Roasted Beet and Fig Salad

beet and fig salad

I’ve been hosting a lot of company lately. My husband’s colleagues keep showing up to the house so I guess that means they like my cooking. Or maybe it’s just the well-stocked liquor cabinet. Either way, I’ve been able to create some wonderful dinners in the last week and get to share them with others. That’s always satisfying for me.

beet and fig salad

Step one: Assess. Step two: Determine. That’s been my process lately. What do I have in the fridge and what kind of meal can I put together with what I have? I enjoy the challenge though. It lets me be creative and try something new. Of course as you probably know by now, I find a lot of inspiration for recipes on Pinterest. I’ll search for an ingredient I have and a way of serving it. I plugged in ‘fig’ and ‘salad’ and after a little bit of perusing, voila! I found a fabulous recipe for a roasted beet and fig salad on The Roasted Root. Be sure to check out those links. Her pictures are A-mazing! (Mine…not so much. But I’m working on it! Just check out my attempt at fig still life below.)

Picture of sliced figs

As usual, I didn’t have all the ingredients listed but instantly thought of replacements and ways to tweak this to my own taste. I used feta instead of goat cheese, omitted the walnuts as I didn’t have any, and I didn’t roast the beets in a foil packet as I’ve gotten pretty good at just roasting beets on a pan. I mixed the beets and figs with fresh greens and added a good handful of sprouts as well. I loved the way the feta turned a pinkish-purple color from the beets and the rich, fruity tang of the blackberry balsamic dressing added the perfect punch to the fresh flavors in this salad.

I served this roasted beet and fig salad alongside grilled chicken with a peach and jalapeño bbq sauce, and black-eyed peas. It was a big hit!

Do you like to spontaneously create recipes based on what you already have? Or would you rather plan a meal and shop for the necessary ingredients?


beet and fig salad


beet and fig salad with dinner

Recipe adapted from The Roasted Root.

Roasted Beet and Fig Salad

Roasted Beet and Fig Salad

Make this healthy salad with roasted beets and figs tossed with a blackberry balsamic vinaigrette for your next cookout! Fresh flavors are intensified by roasting the beets and figs. A sweet and smoky dressing is enhanced by fresh blackberries. Tossed all together, this salad packs a flavor punch!


  • 2 medium beets, washed and chopped into 1/4"-1/2" pieces
  • 6 figs, washed and quartered
  • 6-8 cups greens, washed and chopped
  • 3 oz (6 tablespoons) of crumbled feta cheese
  • 1 cup alfalfa sprouts, roughly chopped
  • 1/2 cup blackberries
  • 1/2 cup balsamic vinegar
  • 1 tbsp honey
  • 1 1/2 cups olive oil
  • Salt and pepper to taste


    For the roasted beets and figs:
  1. Preheat oven to 400º.
  2. Gently salt and pepper the beets.
  3. Line a pan with foil, spread beets in an even layer and roast for 45 minutes tossing halfway through cooking.
  4. Line a second pan with parchment paper, place figs on pan and roast for 10 minutes.
  5. For the blackberry balsamic vinaigrette:
  6. Add the blackberries and vinegar to a saucepan and bring to a full boil.
  7. Smash the berries with a fork and let contents reduce by 1/2.
  8. Stir in honey.
  9. Using a fine mesh strainer, strain the pulp from the liquid using a the back of a spoon to release as much juice as possible.
  10. Pour the balsamic reduction into a jar and let cool.
  11. To assemble the salad:
  12. Add greens, beets, figs, feta and sprouts to a bowl and toss well.
  13. Pour the olive oil into jar with balsamic reduction and shake well to combine.
  14. Drizzle the dressing over the salad and toss again.
  15. Add salt and pepper to taste.


25 comments to Roasted Beet and Fig Salad

  • Lorraine Reguly  says:

    This looks delicious. I’m more likely to make asparagus, though. Yeah, I saw your newer posts…

    I like easy, simple-to-make things. :)

    • Pamela  says:

      Hey Lorraine, the asparagus IS super easy! But this salad wasn’t too difficult either. Just a little more time consuming. Thanks for checking out my pages!

  • William Butler  says:

    Hi Pamela,
    This looks delicious. I love beets, but never would have thought to have roasted them.
    We are going to enjoy this one. Thanks!

  • Adesanmi Adedotun  says:

    I really love salad but don’t having passion for preparing it. The funny part about this is I cherish my lady when she hint my today’s’ favorite is salad.

  • Heidi Lane  says:

    I love salads that have a bit of sweet and tart flavors in them. We also have some blackberries to pick in our backyard, and we love beets and figs, so this would be great.

  • Maxwell Ivey  says:

    thanks for sharing the recipe. i’m guessing the dressing could be used on lots of different salads. i’ve always liked pickled beets so maybe i would like this salad. good work finding a recipe. take care, max

  • Erica  says:

    I had a salad like this at a restaurant a couple of months ago and it was so yummy! Now, thanks to your recipe, I can make it at home! I’ve actually never cooked with figs before so thank you for the direction. I also love the salad dressing. I love sweetening things with natural fruit. Thanks for a great recipe!

    • Pamela  says:

      You are most welcome Erica! I hope you’ll visit me again once you try this salad and let me know how it turned out!

  • Doreen Pendgracs  says:

    I absolutely love roasted beet salas, Pamela. I’m sure I ‘d enjoy this one with figs, but my preference is with toasted pecans or walnuts.

    • Pamela  says:

      Doreen, that would be quite delicious as well! Hey I’m all about finding a recipe and tweaking it to your own tastes! Enjoy!

  • Donna Janke  says:

    I love beets, but have recently had them in salads. I’ve never made anything with figs, although I’ve had a bought fig salad dressing that was very good. I’m saving this recipe – will be trying it out.

    • Pamela  says:

      Donna: It was just in the last five years or so that I discovered how much I liked beets and figs. I think figs have such a unique and exquisite taste that is so unlike anything else. Now that figs are in season here in CA, I’m hitting up the farmer’s markets every weekend!

      Mina: I hope you love them as much as I do. There are many different varieties and I’ve never met a fig I didn’t like! Please let me know what you think about them. They are wonderful eaten just plain with some cheeses and crackers. Or like in this recipe: roasted. I’ve also added slices to sandwiches as well. So versatile!

      Carl: I hope you give them chance! I remember my first fig very vividly, and I’ve been in love with them ever since!

      Jeri: You could easily make this in advance and toss with any light dressing right before you serve. But I’m glad you like the figs as well!

  • Mina A Joshi  says:

    I have yet to taste fresh figs…It’s one of those fruits I never buy. Your salad has tempted me so much that I will be getting them this weekend. Lovely pictures.

  • Carl  says:

    I agree with the others who say figs haven’t been a mainstay in their lives. Though when I get back stateside, maybe that’s something I’ll give more of a shot. Looks delicious though! Great recipe.

  • Jeri  says:

    This salad would be great for this weekend when I’m having a picnic dinner at an outdoor theater. More than likely, I’ll end up stopping by Whole Foods and getting something that’s pre-made ;) Aside from Fig Newtons, I tried my first honest to goodness fig a little over a year ago and really like them now.

  • Michele Harvey  says:

    The roasted beet and fig salad looks out of this world. I know I will love this salad and I enjoy your photos.

    • Pamela  says:

      Thank you Michele! It was bursting with flavor without being heavy at all!

  • Tim  says:

    I am guessing the colleagues are more interested in the food than the liquor. That salad looks great and I love beets and figs and apples etc in salads. Makes them all the more refreshing.

    • Pamela  says:

      Well Tim, regardless of why they keep coming around, I have enjoyed almost two weeks of getting to cook for guests. Salads are so versatile and I agree that adding fresh fruit is a refreshing alternative to standard salad fare. Thanks for stopping by!

  • Susan Cooper  says:

    I love figs, beets and anything blackberry. When you put then in a salad, that makes it all the better. It truly is a feast for the eyes. The blackberry balsamic sounds amazing. I love the picture of the figs BTY. :-)

    • Pamela  says:

      Susan, I too love all three! To be honest, I was undecided as to whether I even wanted to post the recipe because of my pictures. I was more focused on serving dinner to guests than I was taking a stellar picture of the salad. But I enjoyed practicing with the figs! I’m glad you found it to be appealing!

  • Julia  says:

    Wahooo!!!! I’m so glad you made that salad! It was one of my favorites last summer. I had a ton of ripe, drippy figs from my friend whose fig tree was producing an abundance of fruit, and all the figs I didn’t sink my teeth into, I used for salad. SO good. Your adaptations sound amazing. Thanks so much for trying it out!

    • Pamela  says:

      Thank you Julia! I only wish I had a fig tree nearby – but I can settle with visiting the farmer’s market each Saturday and replenishing my supply then. Thanks for taking the time to visit and leave a comment!

  • Jacqueline Gum (Jacquie)  says:

    This is one of those recipes that you eat with your eyes…of course all good food is like that, right? And we have the advantage of your fabulous photos! I adore figs, the blackberry balsamic sounds “to die for” but I simply can’t abide beets. But this may be one where the modification (elimination of the beets) might work out just fine. I could add more figs:)

    • Pamela  says:

      Absoultely Jaccquie! Modify away and don’t let the beets keep you from enjoying all the things that you do like in this salad! Add more figs…and even walnuts or prosciutto would be good! Tweak it for your taste – that’s my motto!

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