I roasted them with a little brush of olive oil and honey, which turns them into syrupy little gems, perfect for tossing into a salad (like this one!) or a bowl of Greek yogurt.
I know this recipe has lots of steps – roasting the beets, roasting the figs, toasting the hazelnuts, making the vinaigrette – but the end product is delicious! You and your loved ones are worth a little extra time in the kitchen:) Roast extra beets and figs so you can have them for other dishes throughout the week.
Arugula Salad with Roasted Beets and Figs
3 golden beets, roasted, peeled, and chopped
4-5 brown figs, halved and roasted
1 Tbs. honey
1 Tbs. olive oil
1/4 c. hazelnuts, toasted and coarsely chopped
1/3 c. goat cheese, crumbled
Arugula, one large handful per person
Citrus Dijon Vinaigrette
1 tsp Dijon mustard
2 tsp finely grated orange zest
3 Tbs fresh orange juice
1 Tbs fresh lemon juice
1 Tbs minced shallot
3 Tbs extra-virgin olive oil
Preheat oven to 425 degrees. Scrub golden beets under running water to remove any dirt and trim the greens from the end. Wrap each beet in 2 sheets of aluminum foil. Place wrapped beets on a baking sheet and into preheated oven, roasting for about 1 hour depending on the size of the beets. When they are done, they should be firm, but softened (you can easily pierce them with a paring knife). When they are cool enough to touch, rub the skins off using your fingers. Slice off the ends of the beets, then cut them into bite size pieces.
Reduce oven temperature to 375. Slice figs in half and place cut side up on a small baking sheet. Using a pastry brush, brush lightly with olive oil, then with honey. If you like, you can season them lightly with salt, pepper, and fresh chopped herbs. Place in preheated oven for 15-20 minutes.
While the figs are roasting, toast hazelnuts over medium heat in a small sauce pan. Shake occasionally and remove from heat when nuts are fragrant and lightly browned. If your hazelnuts have skins on them, they will blister and you can scrub them off easily with your fingers. Chop the nuts coarsely.
To make the vinaigrette, whisk together mustard, orange zest and juice, lemon juice, and shallot. Slowly add oil, whisking until emulsified. Season lightly with salt and pepper if desired.
Combine the arugula, beets, and goat cheese in a large mixing bowl. Drizzle with Citrus Dijon vinaigrette and toss lightly with clean hands. Put a large handful of the salad on a small plate and top with toasted hazelnuts and 2-3 roasted fig halves.