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Grilled Figs with Beets and Spinach Salad

Here's how you make Grilled Figs with Beets and Spinach Salad
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  • Servings: 4
  • Prep: 20m
  • Cook: 2m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • Salad
  • 15 ounces whole beets, whole, washed and sliced (1 can)
  • 1 orange, zested and juiced
  • 1 tablespoon balsamic vinegar
  • 8 figs, fresh, halved lengthwise and stems removed
  • 3-4 cups spinach leaves, stemmed washed and dried
  • 1/4 cup blue cheese, crumbled (or gorgonzola cheese)
  • 1/4 cup walnuts, chopped (or use pine nuts, toasted)
  • Vinaigrette
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon anise seeds, toasted
  • 1 teaspoon Dijon mustard
  • 1 teaspoon shallots, minced
  • 1 tablespoon walnut oil
  • 1/4 cup plus 1 tablespoon olive oil
  • Sea salt
  • Pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a bowl combine the drained beets along with orange zest, orange juice from 1/2 orange and balsamic vinegar. Set aside.

  • Step 2: Preheat ridged grill pan (or use outdoor grill) over medium heat. Brush grill pan with 1 tablespoon olive oil and then grill cut side down for 1-2 minutes or until tender; remove from heat.

  • Step 3: In a salad bowl toss the spinach with the vinaigrette. Divide among 4 salad plates

  • Step 4: Using a slotted spoon place beet mixture and figs on top of the spinach leaves. Crumble cheese over the salads and top with toasted walnuts.

Tips & Variations

Don't forget the following tips and variations.
  • Grill pan or outdoor grill

We hope you enjoy this recipe!

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