This beet fig salad is topped with walnuts and a spicy garlic dressing. Make it fast before figs are gone for the summer!
There is this cute lake town in France near the Swiss border called Annecy. In less than a year, I’ve been there twice and it already holds a special place in my heart. Why you ask? Let me tell (and show) you.
My mom used to travel once a year with the same group of women. Each year, they chose a different town in France to travel to, yet the activities remained the same: ate delicious French food, drank amazing French wine and champagne, shopped, and saw the sites. I usually got a souvenir when she came home, so I was happy. The same group has continued this tradition since she passed and this time last year, I was invited to join for the 20th anniversary trip. Seeing as it is only a hop, skip, and jump away from Zurich, I couldn’t pass it up. I joined the fun for a few days and was able to experience what the trip was all about; girlfriends spending quality time together in a new and exciting place. I learned about all of their past trips, the funny anecdotes, who was responsible for what, etc. I loved hearing the memories first hand, taking part in new memories, and imagining my mom having the time of her life with these ladies.
This year, one of my best friends from home decided to make her way to Europe for her summer vacation. She explored Switzerland and ended her trip in Annecy where I met her for a few days. We ate delicious French food, drank French rosé (all day), shopped, and explored the quaint town. This mini-trip confirmed that I’m going to follow in my mom’s footsteps. Annual girl vacations are a must…even if we can’t make it all the way to France.
Annecy’s cobble stone streets are lined with restaurants and shops. And just a few steps away is the gorgeous lake. On Tuesday morning, there was the cutest farmer’s market that lined almost all of the main streets. We’d had our fair share of splurge meals already…
…so it was time to make a nice salad at home to compensate for our three-coursed meals. I learned how French Women Don’t Get Fat, remember? We shopped the market for inspiration and the first thing we bought were the beautiful figs. Shortly thereafter, we found freshly roasted beets and we knew exactly what we were making.
This salad is simple for anyone to make, yet oh so flavorful. If you happen to have leftover duck on hand (which the French may reluctantly wrap up for you in an oh-so-American-doggy-bag if you smile real big), throw it on top. It will taste great.
It’s literally as simple as throwing the dressing ingredients in a jar.
Arranging the salad like a delicate masterpiece.
And sharing with a girlfriend, of course!
- 4 medium pre-roasted beets, chopped in bite-size pieces*
- 1 cup // 25 grams arugula
- 2 cups // 40 grams mixed greens
- ½ cup // 50 grams chopped walnuts
- 5 figs, sliced
- ¼ cup // 15 grams fresh cilantro, chopped
- ¼ cup // 60 mL extra virgin olive oil
- ¼ cup // 60 mL apple cider vinegar
- 3-4 garlic cloves, minced
- ½ teaspoon chili flakes
- ½ cup // 50 grams chopped walnuts
- 1 tablespoon honey
- 1 teaspoon salt
- Mix all of the dressing ingredients in a jar. Let sit for at least 10 minutes before using.
- Place all the salad ingredients in a large bowl, arranging them to show off the beautiful beets and figs! Dress the salad immediately before serving.
- If you buy fresh beets, roast each bulb in wrapped foil at 390F // 200C for 60-90 minutes, or until you can easily stick a knife through.
- Serves 3-4 meal-sized salads.