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High-angle, wide lateral shot of an elegant roasted beet and berry salad served on a large white platter with fresh blueberries and figs. The salad features vibrant arugula, deep ruby beet wedges, fresh sliced figs, juicy blueberries, crumbled white feta cheese and crunchy almonds, arranged beautifully
Emilia

Easy and Elegant Roasted Beet and Berry Salad with Feta

This 10-minute roasted beet and berry salad with feta features fresh figs, juicy blueberries, crispy almonds, and a simple balsamic dressing. Vibrant, nutrient-dense, and effortlessly pretty, this easy beet salad is a guilt-free treat perfect for an elegant brunch or a quick, refreshing side dish any time of the day!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: American
Calories: 345
Ingredients Method Video

Ingredients
  

  • ¼ small red onion about 1 oz / 30 g, thinly sliced
  • 1 large baked beetroot about 8 oz (225 g), cut into slices
  • 3 cups 60 g arugula (rucola) or baby spinach
  • ¼ cup 35 g fresh blueberries
  • ⅓ cup 50 g feta cheese, crumbled
  • ¼ cup 30 g crispy almonds, halved
  • 1 fresh fig cut into wedges
  • 2 tablespoons 30 ml extra virgin olive oil
  • 1 tablespoon 15 ml balsamic vinegar
  • ¼ teaspoon salt or to taste
  • Optional: a tiny drizzle of honey or maple syrup to your taste

Method
 

  1. Prepare the beetroot. Bake your beet until tender (discover how to easily bake beets in foil with my foolproof, step-by-step recipe: Easy Oven Roasted Beets in Foil). Pre-packed or boiled beets also work, but homemade baked beets are sweeter and more tender. Let it cool and peel it.
  2. Slice the red onion thinly first.
  3. Slice the beetroot in wedges.
  4. Build the base. Spread the arugula or baby spinach over a large plate or shallow bowl.
  5. Fan out the beet. Arrange the beet slices evenly in a fan on top of the arugula.
  6. Add the red onion. Fan the red onion slices over the beet in the same way.
  7. Add the blueberries and feta. Scatter the blueberries over the onion and beet. Sprinkle feta generously over everything.
  8. Add the crunch and frame it with figs. Scatter the halved almonds over the top. Place the fig wedges standing all around the border, along the edge of the plate.
  9. Prepare the dressing. Whisk the olive oil, balsamic vinegar and salt until smooth and emulsified (twice as much oil as balsamic).
  10. Dress and serve. Pour the dressing over the salad right before serving so the greens stay crisp.

Video