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Roasted Beet Salad with Bacon, Figs and Walnuts

Roasted Beet Salad with Bacon, Figs and Walnuts

This scrumptious Roasted Beet Salad with Bacon, Figs and Walnuts recipe is ideal for those doing the Basic Plan!


Nutritional analysis per serving (1 1/4 dressed salad): calories 202, fat 12 g, saturated fat 1 g, cholesterol 4 mg, fiber 4 g, protein 7 g, carbohydrate 21 g, sodium 236 mg

Roasted Beet Salad with Bacon, Figs and Walnuts

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  • Yield: 8 Servings
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This scrumptious Roasted Beet Salad with Bacon, Figs and Walnuts recipe is ideal for those doing the Basic Plan! Nutritional …

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Rinse beets, and pat dry. With a sharp knife, cut each beet into bite-sized cubes. Toss with 1/2 tablespoon olive oil, a dash of salt and pepper. Place in an oven-safe dish and cover with foil. Roast for 45 minutes, or when fork-tender.
  3. Meanwhile, place figs and walnuts in a bowl and set aside.
  4. Cook bacon in a skillet over medium heat until golden brown, about 10 minutes. Reserve a small spoonful of the drippings and set aside to cool. Drain bacon on a couple layers of paper towels when finished cooking.
  5. When bacon is cool to the touch, chop into bite-sized pieces and add to the fig and walnut mixture. Toss with arugula.
  6. Make dressing. Mix reserved drippings, vinegar, oil, salt and pepper until combined.
  7. Add beets to the mixture and toss to combine. Stream in dressing and toss to combine.
  8. Serve immediately. Store leftovers in the refrigerator for up to 3 days.

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.