This Roasted Beetroot Salad with Figs & Maple Roasted Walnuts is a beautiful dish to add to your dinner table. You get a real sweetness from the roasted beetroots which are roasted in balsamic vinegar and thyme leaves.
Adding some maple roasted walnuts and fresh figs adds great texture and flavour too.
I think it’s elegant enough to serve at a dinner party but simple enough to enjoy as an addition to a weekday lunch. It’s dressed in a balsamic and olive oil dressing that takes only a minute to make.
This is recipe number 29 in my Fifty Fantastic Salads series – you’ll find links to some of the others at the bottom of the page.
Nutrition highlights:
✔️Antioxidants and fibre from beetroot
✔️Fibre and calcium from figs
✔️Plant protein and omega 3s from walnuts
✔️Magnesium and iron from leafy greens
What ingredients do you need for a Roasted Beetroot Salad with Figs?
- Beetroot
- Fresh figs
- Walnuts
- Mixed salad leaves
- Olive oil
- Balsamic vinegar
- Fresh thyme
- Garlic
- Maple syrup
- Salt and pepper
What are some of the nutritional benefits of the main ingredients?
Beetroot
Packed with antioxidants, fibre, folate, manganese and potassium.
Figs
A great source of natural sweetness, fibre and minerals like calcium, potassium and magnesium.
Walnuts
Provide protein, omega-3 fatty acids and antioxidants.
Storage and Shelf Life
This Roasted Beetroot Salad with Figs can be stored in the fridge for up to 3 days.
- Store in an airtight container. Keep the dressing separate for best results.
- I wouldn’t recommend freezing.
Recipe Tips
No need to peel: I don’t peel the beetroots. Just give them a good scrub!
Make ahead: Roast the beetroot and prepare the walnuts the day before to save time.
Swap the greens: Baby spinach or rocket both work well.
If you enjoyed this Roasted Beetroot Salad with Figs recipe, why not try:
Roasted Beetroot Salad with Figs
Ingredients
Salad Ingredients:
- 4-5 medium beetroots
- 1 tbsp balsamic vinegar
- Drizzle of olive oil
- 3-4 sprigs of fresh thyme
- 1 cup of walnuts (100g)
- 2 tsp maple syrup
- 3 fresh figs
- 2 large handfuls of lettuce leaves
Dressing ingredients:
- 2 tbsp olive oil
- 1½ tbsp balsamic vinegar
- 1 tsp maple syrup
- 1 crushed garlic clove
- Salt and pepper
Instructions
- Preheat the oven to 180C/350F.
- Remove the leaves and root from the beetroots. Give them a good scrub, no need to peel. Cut them in half and then in half again (for the larger ones you can cut into 6 pieces). Pour over a drizzle of olive oil and a tbsp of balsamic vinegar and season well. Pick the leaves from the thyme and add those to the tray. Give everything a good mix and bake for about 30 minutes until cooked.
- Add the walnuts to a small baking tray and drizzle with 2 tsp of maple syrup, a tsp of olive oil a sprinkle of salt. Mix well so the walnuts are coated in the mixture. Bake for about 8 minutes.
- Cut the figs in quarters. Add them to a bowl with the lettuce leaves. Once the beetroot and walnuts are ready add those too.
- Mix all the dressing ingredients together in a small jar. Pour over the salad and serve.
Notes
- This will store in the fridge for about 3 days.
- I would recommend keeping the dressing separate if you are going to store and adding just before serving.
- If easier, you can just add the walnuts to the same baking tray for the last 10 minutes of the beetroot cooking time.
- Serve with your protein of choice.
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