Description
A vibrant and fresh salad featuring roasted golden beets, juicy figs, creamy goat cheese, and hearty cannellini beans, making it a delightful dish for any season.
Ingredients
Scale
- 1 medium golden beet
- 1 tablespoon olive oil (for roasting)
- 1 pinch salt and pepper
- 3 cups kale (washed and shredded)
- 5 whole figs (sliced in half)
- 1 (15-ounce) can white cannellini beans (drained and rinsed)
- 1 ounce goat cheese (or vegan alternative)
- 2 tablespoons olive oil (for dressing)
- 2 teaspoons rice vinegar
- 2 teaspoons maple syrup
- ½ teaspoon white miso paste
- 1 pinch salt and pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Wash, trim, and cut the golden beet into ½ inch squares, tossing with 1 tablespoon olive oil, salt, and pepper.
- Roast for 25 minutes until golden and allow them to cool.
- Mix the remaining olive oil, rice vinegar, maple syrup, white miso paste, and a pinch of salt and pepper in a bowl for the dressing.
- In a large bowl, massage the shredded kale with half of the dressing until softened; let sit for 5 minutes.
- Combine fig halves, drained beans, and roasted beets into the kale bowl, then crumble goat cheese on top and drizzle with the remaining dressing.
- Gently toss to combine and serve.
Notes
Best served immediately. Can store leftovers in the fridge for up to three days. Add goat cheese just before serving for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 15mg
Keywords: salad, kale, beets, figs, goat cheese, vegetarian