Beet, Fig and Blue Cheese Salad
Here's another way to create a delicious, good-looking fall meal. The variety of flavours - sweet beets and figs vs a tart cheese, make any diner want just one more forkful. Serve as a side salad but perfectly nutritious and balanced as a lunch or dinner dish on its own, accompanied by a slice of hearty artisan white or dark bread.
Here are more ideas for unique Side Dishes you'll love.
Serves 4
Ingredients
4 - 5 medium sized beets
5 - 6 whole fresh figs
blue cheese or feta or goat cheese
2 tablespoons olive oil
1 /4 cup balsamic vinegar
2 - 4 tablespoons honey
1 tablespoon (or less) brown or white sugar (optional)
arugula, spinach, romaine lettuce or other greens
salt and pepper
1 / 4 cup slivered almonds (optional)
Method
Preheat the oven to 375 degrees.
Cut the ends off the beets. Unlike what is shown below, I suggest peeling the beets and slicing them before baking. It's hard to get the peel off after they're baked soft.
Slice the beets into 1 / 4 inch thick pieces, toss in a tablespoon of olive oil and bake 15 - 20 minutes or until soft.
Cut the tips off the fresh figs, cut the figs in half and dust them with the brown sugar, if using, according to your taste.
Baste a tiny bit of olive oil on the baking pan to prevent sticking and place the figs on top. Bake 10-15 minutes in the same oven as the beets, until the figs are caramelized and warmed through.
Toast the almonds on medium-high heat, stirring constantly until light brown. Remove from heat quickly to prevent burning.
In a saucepan, pour in the balsamic vinegar and mix in the honey over medium - low heat. Stir until the honey is absorbed and the mixture thickens slightly. Adjust the amount of honey to taste.
Toss the greens with a tablespoon of olive oil and salt and pepper. Spread them out over a platter.
Toss the baked beets with salt and pepper, spread on the greens, then top with the baked figs, crumbled blue or other cheese.
Drizzle the honey/balsamic dressing over the ingredients on the platter. Top with the toasted almonds.
Serve hot or at room temperature.
Here's another way to create a delicious, good-looking fall meal. The variety of flavours - sweet beets and figs vs a tart cheese, make any diner want just one more forkful. Serve as a side salad but perfectly nutritious and balanced as a lunch or dinner dish on its own, accompanied by a slice of hearty artisan white or dark bread.
Here are more ideas for unique Side Dishes you'll love.
Serves 4
Ingredients
4 - 5 medium sized beets
5 - 6 whole fresh figs
blue cheese or feta or goat cheese
2 tablespoons olive oil
1 /4 cup balsamic vinegar
2 - 4 tablespoons honey
1 tablespoon (or less) brown or white sugar (optional)
arugula, spinach, romaine lettuce or other greens
salt and pepper
1 / 4 cup slivered almonds (optional)
Method
Preheat the oven to 375 degrees.
Cut the ends off the beets. Unlike what is shown below, I suggest peeling the beets and slicing them before baking. It's hard to get the peel off after they're baked soft.
Slice the beets into 1 / 4 inch thick pieces, toss in a tablespoon of olive oil and bake 15 - 20 minutes or until soft.
Cut the tips off the fresh figs, cut the figs in half and dust them with the brown sugar, if using, according to your taste.
Baste a tiny bit of olive oil on the baking pan to prevent sticking and place the figs on top. Bake 10-15 minutes in the same oven as the beets, until the figs are caramelized and warmed through.
Toast the almonds on medium-high heat, stirring constantly until light brown. Remove from heat quickly to prevent burning.
In a saucepan, pour in the balsamic vinegar and mix in the honey over medium - low heat. Stir until the honey is absorbed and the mixture thickens slightly. Adjust the amount of honey to taste.
Toss the greens with a tablespoon of olive oil and salt and pepper. Spread them out over a platter.
Toss the baked beets with salt and pepper, spread on the greens, then top with the baked figs, crumbled blue or other cheese.
Drizzle the honey/balsamic dressing over the ingredients on the platter. Top with the toasted almonds.
Serve hot or at room temperature.