Roasted Beet Salad

Roasted Beet Salad

Roasted Beet Salad by Chef Linkie Marais


  • 4 large Beets (peeled and large dice)
  • 4 Figs
  • 3 tbsp. Goat Cheese
  • ¼ cup Walnuts (chopped)
  • 4 cups Arugula
  • 2 cloves Garlic
  • ½ cup + 1 tbsp. Pomegranate Vinegar
  • ½ cup + 2 tbsp. Olive Oil
  • 1 tsp. Brown Sugar
  • pinch Dried Basil Flakes
  • Kosher Salt
  • Ground Black Pepper


  1. Preheat the oven to 425°F.
  2. Place the chopped beets on a sheet pan, and drizzle with olive oil. Lightly toss and sprinkle with salt, pepper and dried basil flakes.
  3. Roast for 25 minutes or until the beets are caramelized and tender.
  4. Remove and allow to cool.
  5. While the beets are cooling, make the vinaigrette by adding the garlic, vinegar, oil, brown sugar, a pinch of salt, black pepper and basil flakes into a blender. Blend until the vinaigrette becomes creamy and everything is well blended.
  6. Slice the figs into quarters.
  7. Assemble the salad in 3 to 4 bowls by starting with the arugula, then add the figs. Top with beets, walnuts and goat cheese, and drizzle the vinaigrette on top.
  8. Enjoy!