Roasted Beet & Fig Salad with Maple Dijon Dressing

Roasted Beet & Fig Salad with Maple Dijon Dressing

Servings: 4-6


For the Salad:

  • 1 tbsp. Olive Oil
  • 2 Beets, peeled & sliced
  • Salt and pepper (to taste)
  • 1 large package of Mixed greens
  • 1/4 cup Feta
  • 1/3 cup Pecans
  • 5-6 Dried figs, sliced
  • 1/4 cup Manitoba Harvest Hemp Hearts

For the Dressing:

  • 1 tbsp. Olive oil
  • 1 tbsp. Manitoba Harvest Hemp Oil
  • 2 tbsp. Apple cider vinegar
  • 1 tbsp. Pure maple syrup
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. Salt
  • 1/8 tsp. Black pepper


  1. Preheat the oven to 425°F. Place the beets on a baking pan and drizzle with olive oil.
  2. Sprinkle salt and pepper over the beets and bake for 20 minutes, flipping halfway through.
  3. Add all of the dressing ingredients to a small bowl or mason jar and whisk or shake (if using the jar) until emulsified.
  4. After the beets are done roasting, add the pecans to the pan and bake for about 2 minutes.
  5. Add the mixed greens to a large bowl and toss with beets, figs, pecans, feta, Hemp Hearts, and the dressing and serve.

Note: To make this salad vegan or dairy-free, simple leave out the feta.