This roasted beet salad is not only gorgeous to serve, it's more delicious with each and every bite! Loaded with incredibly tender roasted root veggies, it's a restaurant level salad you're going to absolutely crave!
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Toss beets in olive oil. 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.
How to Roast Beets
Preheat to 400°F with the oven rack in the center.
Begin by trimming the tops off of your beets, leaving just a little of the stem. Wash and dry your beets.
Line a sheet pan with aluminum foil. Add sliced beets . Wrap the beets tightly in the foil and place on a sheet tray.
Roast the beets until tender, 40 to 60 minutes. You'll know they are done because of the fork test - when your fork slides in easily they are done.
Allow beets to cool enough to handle, then peel and cut into small pieces for your salad. Set aside.
QUICK TIP: I like to peel beets by holding the exterior with a dry paper towel. If they are roasted thoroughly, the paper towel will help remove the skin of the beet simply by rubbing - it makes it so easy!
If you're traveling with this salad, always pack it dry to prevent wilting. Wash the leaves but then use a spinner to get rid of as much moisture as you can.
This salad is perfect to make ahead of time. You can make the salad in the bowl and cover in with plastic wrap one or two days before you need it. The champagne vinaigrette (and most vinaigrettes) will keep in the fridge in a sealed container for up to two weeks.