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Roasted Fig Salad
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Roasted Fig & Beet Salad

Prep Time30 mins
Cook Time10 mins


  • 1/4 cup + 2 tablespoons olive oil
  • 8 figs
  • 4 golden plums
  • 1 medium beet
  • 4 sprigs of fresh tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 tablespoons lemon juice
  • 1 cup sliced beet greens
  • 2 cups baby spinach leaves
  • 1/2 cup fresh mozzarella pearls


  • Preheat oven to 450 F.
  • In a large baking dish. Pour the 2 tablespoons of olive oil on the bottom. Trim the root end and half the figs. Pit and half and plums.
  • Peel and half the beets. Thinly slice.
  • Place the figs and plums face down in the olive oil. Place 3 of the tarragon sprigs in between the fruit. Sprinkle beet slices on top. Roast for 10 minutes. Carefully remove the figs to a bowl.
  • Transfer the beets, plums, tarragon and all the pan juices to a food processor. Add salt, sugar and lemon juice. Process well.
  • Slowly add olive oil and mix until thoroughly combined. Now your Beet Tarragon dressing is done.
  • In a large bowl, combine beet greens and spinach. Add leaves from remaining tarragon stalk and cheese. Add 3 tablespoon of the beet dressing and toss well. Plate in a bowl or plate and place the figs on top.
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