New twist on beet salad: Dried figs steal the show
The taste of the New Year's Eve beet salad still lingers in my mind. Initially, I planned to make the classic version with fresh figs, but unfortunately, the store shelves were empty at the end of the year. I opted for dried figs, and it turned out to be one of my best culinary decisions. I added goat cheese to the salad and drizzled it with a honey vinaigrette.
I admit that when preparing a salad or beet carpaccio, I often take the easy route and buy pre-cooked vacuum-packed beets. It's a convenient solution that can save up to an hour. These vegetables have a long shelf life and are ready to eat right away. Some are cooked with the skin on, which is edible, but I prefer to peel it off for a salad.
Classic beet salad
When preparing different variations of beet salad, I always maintain the base, which is cooked beet, white cheese like feta or goat cheese, and something green—young spinach leaves, lamb's lettuce, or arugula. However, the combination that best fits my culinary taste is beet, goat cheese, and arugula.
To the base, I add something sweet, such as the aforementioned figs or grilled pears. I also like a sweet dressing based on olive oil, honey, and lemon juice. The beet salad gains additional flavor and pleasant crunchiness when sprinkled with walnuts.
Dried or fresh figs?
The choice is up to individual preference. During my recent vacation in Croatia, I fell in love with fresh figs, but upon returning to Poland, I was greatly disappointed because the store-bought products no longer met my expectations.
Fresh figs are rich in vitamins C, A, and beta-carotene. Even if they are slightly sour when raw, they do very well when sautéed in a pan with butter and honey. I intended to prepare them this way for the beet salad, but I had to change my plans due to availability, or rather, the lack of it.
It's also worth noting that dried figs are not less healthy than fresh ones. While they are more caloric and have a higher sugar content, the drying process also concentrates the nutrients, such as fiber and minerals, which have a positive effect on the body.
Beet salad with dried figs recipe
You can mix the salad or leave visible layers for an interesting visual effect.
Ingredients:
- A pack of fresh arugula
- 4 cooked beets
- A small amount of pickled red onion
- About 4 oz of white goat cheese
- 8-10 dried figs
- A handful of shelled walnuts
- 2 tablespoons of olive oil
- 1 tablespoon of honey
- Juice of half a lemon
Instructions:
- Transfer the arugula to a salad bowl. If it hasn't been washed, rinse and dry it with a paper towel.
- Slice the cooked beets into rounds, then into halves or quarters. Mix them in a separate bowl with the pickled onion and place them on the arugula.
- Sprinkle crumbled goat cheese on top.
- Layer the quartered figs and chopped walnuts.
- Prepare the dressing in a glass by mixing olive oil with honey and lemon juice.
- Pour the dressing over the salad just before serving.
