Beet Salad with Figs, Feta, Candied Pecans, and Maple Orange Dressing Recipe
Introduction
This vibrant beet salad combines the earthiness of roasted beets with sweet figs, tangy feta, and crunchy quick candied pecans. Tossed in a bright maple orange dressing, it’s a fresh and flavorful dish perfect for any season.
Ingredients
- 4 medium beets, peeled and cubed
- 2 teaspoons olive oil
- Salt and pepper
- 1 navel orange, peeled and sliced or segmented
- 4-5 fresh figs, halved
- 1/3 cup crumbled feta
- 6-7 cups spring mix or your favorite greens
- 1/2 cup pecans
- 1/4 teaspoon cinnamon
- 1 tablespoon pure maple syrup
- Pinch of sea salt
- 1/4 teaspoon orange zest
- Juice of 1 navel orange
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1 tablespoon pure maple syrup (for dressing)
- 2 tablespoons olive oil (for dressing)
- Salt and pepper (to taste)
Instructions
- Step 1: Preheat the oven to 400℉. Line a rimmed baking sheet with parchment paper and spread the cubed beets on it. Drizzle with 2 teaspoons olive oil and season with salt and pepper. Toss to coat evenly. Roast for about 20 minutes or until the beets are tender.
- Step 2: While the beets roast, prepare the candied pecans. Heat a dry skillet over medium heat and add the pecans and cinnamon. Toast for 3-4 minutes, stirring frequently. Increase heat to medium-high, add 1 tablespoon maple syrup, and cook for another minute, stirring constantly, until the pecans become sticky. Remove from heat and set aside.
- Step 3: Prepare the dressing by whisking together the orange zest, orange juice, apple cider vinegar, minced garlic, 1 tablespoon maple syrup, and 2 tablespoons olive oil in a medium bowl. Season with salt and pepper to taste.
- Step 4: To assemble the salad, arrange the spring mix on plates or in a large bowl. Top with roasted beets, orange slices, halved figs, crumbled feta, and the candied pecans. Drizzle generously with the maple orange dressing and serve immediately.
Tips & Variations
- Substitute walnuts or almonds for pecans if preferred. Toast nuts gently to bring out their flavor before candying.
- Add a handful of fresh herbs like mint or basil for an extra layer of freshness.
- Use goat cheese instead of feta for a creamier texture and tangier taste.
- For a vegan version, omit the cheese and use a maple syrup-based dressing without honey or dairy.
Storage
Store leftover salad components separately in airtight containers. Keep roasted beets and candied pecans refrigerated for up to 3 days. Dress the greens just before serving to avoid sogginess. Reheat beets gently if desired. The dressing can be made ahead and refrigerated for up to 5 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beets instead of fresh beets?
While fresh roasted beets provide the best texture and flavor, you can use canned beets in a pinch. Just drain and pat them dry before adding to the salad to avoid excess moisture.
How do I know when the beets are fully roasted?
Beets are done when they are tender and easily pierced with a fork. The edges may caramelize slightly, enhancing their natural sweetness.
PrintBeet Salad with Figs, Feta, Candied Pecans, and Maple Orange Dressing Recipe
This vibrant Beet Salad features roasted beets, fresh figs, tangy feta cheese, and quick candied pecans, all tossed with a bright and zesty maple orange dressing. Perfect as a refreshing starter or a light main course, this salad balances earthy, sweet, and savory flavors with a delightful crunch from the pecans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Beets
- 4 medium beets, peeled and cubed
- 2 teaspoons olive oil
- Salt and pepper, to taste
Salad Components
- 1 navel orange, peeled and sliced or segmented
- 4–5 fresh figs, halved
- 1/3 cup crumbled feta
- 6–7 cups spring mix (or your favorite greens)
Quick Candied Pecans
- 1/2 cup pecans
- 1/4 teaspoon cinnamon
- 1 tablespoon pure maple syrup
- Pinch of sea salt
Maple Orange Dressing
- 1/4 teaspoon orange zest
- Juice of 1 navel orange
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1 tablespoon pure maple syrup
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Roast the Beets: Preheat your oven to 400℉ (200℃). Line a rimmed baking sheet with parchment paper, then add the peeled and cubed beets. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly and spread out in a single layer. Roast for about 20 minutes or until the beets are tender when pierced with a fork.
- Prepare the Candied Pecans: While the beets roast, place pecans and cinnamon in a dry skillet. Toast over medium heat for 3 to 4 minutes, stirring frequently so they don’t burn. Increase heat to medium-high, then add the maple syrup. Stir constantly and cook for about 1 minute until the syrup thickens and the pecans become sticky. Remove from heat and transfer pecans to a plate to cool.
- Make the Maple Orange Dressing: In a medium bowl, combine orange zest, fresh orange juice, apple cider vinegar, minced garlic, maple syrup, and olive oil. Whisk everything thoroughly until the dressing is well emulsified. Season with salt and pepper to your preference.
- Assemble the Salad: Arrange the spring mix in a large salad bowl or platter. Top evenly with the roasted beets, orange slices or segments, halved figs, crumbled feta, and the candied pecans. Drizzle with the maple orange dressing just before serving, and toss lightly if desired to coat all ingredients.
Notes
- Beets can be roasted ahead of time and refrigerated for up to 3 days.
- For a nuttier flavor, lightly chop the pecans after candied.
- Fresh figs are seasonal, but dried figs can be substituted if fresh are unavailable.
- Adjust maple syrup quantity in dressing based on sweetness preference.
- To keep salad fresh, add dressing just before serving.
Keywords: Beet salad, roasted beets, figs, feta salad, candied pecans, maple orange dressing, fall salad, healthy salad
