Late Summer Beet Salad (GF)

Ingrid
Aug 6, 2020
2 min read

Updated: Oct 13, 2020

This seasonal salad with fig, beet, and radish adds freshness and elegance to your table... and is super simple to make.

Notes

- French breakfast radishes have a much milder flavor. If they are unavailable, you can substitute 1-2 thinly-sliced, red radishes.

- Salad should not be made days ahead of time. You can prep all the components and assemble before guests arrive but do not dress until ready to serve.

- I often double the recipe for the dressing to use with other salads throughout the week. -- Dressing will keep in the fridge for a week.

Ingredients

For Salad

4-5 Fresh Figs

4 French Breakfast Radishes

3-4 Beets

2 Clamshells of Micro Greens

1 Persian Cucumber

1 Small Handful of Golden Raisins

For Dressing

2.5 tbsp White Balsamic Vinegar

2 tbsp Fig Preserves

2 tbsp Extra Virgin Olive Oil

.25 tsp Kosher Salt

Fresh Cracked Pepper

Instructions

For Salad

Roast beets in the oven at 400 degrees F with salt and olive oil until fork-tender but still a bit firm.
Place hot beets in a large plastic storage bag and close, and set aside until cool. Letting the beets sweat will make peeling them much easier. (I use the same technique with bell peppers.)
For figs, cut stem off, and then slice into quarters. Set aside.
Ensure radishes are well-washed and slice very thinly. Set aside.
Slice cucumber very thinly as well and set aside.
Once beets are cool, open bag and begin to peel over parchment paper. The rough skin should come off easily.
Slice beets and arrange on a platter. Use a spoon to apply a light coat of dressing directly to the beet layer.
In a bowl, combine micro greens, cucumber, golden raisins, radish, and half the figs. Sprinkle lightly with kosher salt. Dress with the remaining dressing.
Plate the dressed salad over the beets on the serving dish.
Arrange remaining figs on top of greens and beets.