Roasted Beet Salad with Bacon, Figs and Walnuts


  • 2 large Beets
  • 1/2 tbsp Olive Oil
  • Salt and Pepper
  • 1 cup Fresh Figs sliced
  • 1/2 cup Walnuts chopped
  • 5 slices Bacon nitrite/nitrate – free
  • 14 ounces Arugula
  • 1/2 tbsp Bacon drippings
  • 2 tbsp Champagne Vinegar white wine vinegar is fine too
  • 1/2 cup Walnut Oil
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper


Step 1

Preheat oven to 375 degrees.

Step 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.

Step 3

Meanwhile, place figs and walnuts in a bowl and set aside.

Step 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.

Step 5

When bacon is cool to the touch, chop into bite-sized pieces and add to the fig and walnut mixture. Toss with arugula.

Step 6

Make dressing. Mix reserved drippings, vinegar, oil, salt and pepper until combined.

Step 7

Add beets to the mixture and toss to combine. Stream in dressing and toss to combine.

Nutritional Information

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

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