JULIEBLANNER.COM

Why You Will Love This Recipe

[{"selector":"#anim-a675d475-8d2e-4141-910c-43bad7e54aff","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5f7985da-0463-4926-8016-d63a7d4aab5a","keyframes":{"opacity":[0,1]},"delay":1001,"direction":"normal","duration":501,"easing":"linear","fill":"both"}] Get The Recipe

INGREDIENTS

[{"selector":"#anim-d506f995-a547-4f1c-ac6c-62c0d83d0e97","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e3a8ef16-b34f-4fce-b592-2e2c6673a972","keyframes":{"opacity":[0,1]},"delay":1001,"direction":"normal","duration":501,"easing":"linear","fill":"both"}] Get The Recipe

Preheat to 425°F. Line a baking sheet with parchment paper.

Toss beets in olive oil and arrange on sheet pan so they are not touching.

Roast 45 minutes, until tender when you insert a fork or toothpick.

Combine olive oil and balsamic vinegar in a jar or whisk in a bowl until well combined.

Peel and slice beets.

Toss arugula with beets, figs, jicama sticks, walnuts, and balsamic vinaigrette. Top with goat cheese.

Season with fresh cracked salt and pepper to taste.

let's eat

[{"selector":"#anim-ccd00a80-44b9-4751-ac68-a0f15b660356","keyframes":[{"offset":0,"transform":"translate3d(0, -703.3954%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.29,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.45,"transform":"translate3d(0, -197.79478648%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.61,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.71,"transform":"translate3d(0, -67.24460024%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.8,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.85,"transform":"translate3d(0, -25.25189486%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.92,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.96,"transform":"translate3d(0, -10.97296824%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":1,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"}],"delay":0,"duration":1600,"fill":"both"}] [{"selector":"#anim-a01a0997-0e0c-433a-82c3-a1a0d006a624","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] Get The Recipe

JULIEBLANNER.COM

Why You Will Love This Recipe

Loaded with incredibly tender roasted root veggies, it’s a restaurant level salad you’re going to absolutely crave!

INGREDIENTS

beets olive oil balsamic vinegar arugula dried figs jicama julienne walnuts goat cheese salt and pepper

Preheat to 425°F. Line a baking sheet with parchment paper.

PREP

- STEP 1 -

Toss beets in olive oil and arrange on sheet pan so they are not touching.

TOSS

- STEP 2 -

Roast 45 minutes, until tender when you insert a fork or toothpick.

ROAST

- STEP 3 -

Combine olive oil and balsamic vinegar in a jar or whisk in a bowl until well combined.

DRESSING

- STEP 4 -

Peel and slice beets.

PEEL

- STEP 5 -

Toss arugula with beets, figs, jicama sticks, walnuts, and balsamic vinaigrette. Top with goat cheese.

TOSS

- STEP 6 -

Season with fresh cracked salt and pepper to taste.

SEASON

- STEP 7 -

let's eat

julieblanner.com

GET THE FULL RECIPE AT