Roasted Beet, Fig and Orange Salad

Roasted Beet, Fig and Orange Salad takes about 45 minutes from beginning to end. For $10.62 per serving, this recipe covers 56% of your daily requirements of vitamins and minerals. One serving contains 885 calories, 26g of protein, and 33g of fat. This recipe serves 1. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. If you have grey sea salt, beets, freshly cracked pepper, and a few other ingredients on hand, you can make it. 2 people have tried and liked this recipe. It is brought to you by Foodista. It works well as a main course. With a spoonacular score of 82%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Roasted Beet, Fig and Orange Salad, Roasted Beet and Berry Salad with Raspberry-Fig Vinaigrette, and Roasted Beet and Orange Salad.

Servings: 1

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 400 degrees.
2. Wash beets and cut off greens only...not the stems (save greens for another use...delicious sauted in e.v.o.o. and stirred into pasta)
3. Tear off 3 pieces of tin foil twice as large as size of 1 bunch of beets.
4. Place the trimmed beets in the center of one piece of foil.
5. Drizzle with 2 turns of the olive oil.
6. Sprinkle with a pinch of grey salt.
7. Wrap the beets tightly in the foil to ensure no steam escapes.
8. Place on a rimmed baking sheet and add to preheated oven
9. After beets have been roasting for approx. 40 minutes, remove from oven.
10. Add fig slices and orange sections directly to the same rimmed baking sheet...push the beet packets to one side of pan.
11. Drizzle figs and oranges with a couple passes of extra virgin olive oil and sprinkle with sea salt (about a tsp of salt).
12. Add back to oven and continue roasting for an additional 20 minutes or until figs and oranges have begun to caramelize and beets can be easily pierced with a knife. (be very careful when opening beet packets to allow the steam to escape).
13. Let cool and peel the beets. cut in half and then into wedges. set aside.
14. Meanwhile add spinach to medium bowl.
15. Add a couple of tablespoons of honey mustard vinaigrette and toss. go light with the dressing, you don't want to drown the leaves...start with 1 tbsp, toss and add a little at a time of the second tbsp.you may not need all of the second tbsp.
16. Add feta and salt & pepper to taste.
17. Mound spinach on a serving platter.
18. Scatter the beets, figs and orange wedges on top on the spinach.
19. Drizzle the fig/balsamic reduction (or balsamic vinegar) over the top of the salad.
20. Drizzle a bit more honey mustard vinaigrette if desired.
21. Adjust seasonings to taste and serve immediately.
22. Honey mustard vinaigrette
23. Cup champagne vinegar
24. Pinch grey salt
25. Pinch black pepper
26. Tbsp honey mustard
27. Cup extra virgin olive oil
28. Make viniagrette... add vinegar, salt pepper and mustard to small bowl and whisk to incorporate. pour in e.v.o.o in a stream whisking constantly. taste and adjust seasonings if necessary. transfer to small mason jar with lid and set aside.
29. White on rice couple's fresh fig & balsamic reduction
30. About 1 cup ripe fig pulp
31. Cup balsamic vinegar
32. Tsp pure vanilla (i like tahitian)
33. Scoop out fig pulp
34. In saucepan, add vinegar, fig pulp and simmer on low heat until mixture reduces down to about half. Stir occasionally (every 5-8 minutes). this will take 30-45 minutes.
35. Allow fig/balsamic reduction to cool. place mixture in blender or food processor. blend thoroughly until mixture combines and becomes smooth. this step will also help release the seed from any pulp that has not cooked down. in separate bowl, strain out fig seeds. depending on your strainer, you might need to strain it at least two times to remove most of the seeds.
36. Add 1 teaspoon vanilla to reduction, combine well
37. The reduction is very concentrated. use about 1 tsp at a time (or to taste) to your favorite marinades, sauces, dressings and drizzles.

 

Step by step:

1. Preheat oven to 400 degrees.Wash beets and cut off greens only...not the stems (save greens for another use...delicious sauted in e.v.o.o. and stirred into pasta)Tear off 3 pieces of tin foil twice as large as size of 1 bunch of beets.

2. Place the trimmed beets in the center of one piece of foil.

3. Drizzle with 2 turns of the olive oil.

4. Sprinkle with a pinch of grey salt.Wrap the beets tightly in the foil to ensure no steam escapes.

5. Place on a rimmed baking sheet and add to preheated oven

6. After beets have been roasting for approx. 40 minutes, remove from oven.

7. Add fig slices and orange sections directly to the same rimmed baking sheet...push the beet packets to one side of pan.

8. Drizzle figs and oranges with a couple passes of extra virgin olive oil and sprinkle with sea salt (about a tsp of salt).

9. Add back to oven and continue roasting for an additional 20 minutes or until figs and oranges have begun to caramelize and beets can be easily pierced with a knife. (be very careful when opening beet packets to allow the steam to escape).

10. Let cool and peel the beets. cut in half and then into wedges. set aside.Meanwhile add spinach to medium bowl.

11. Add a couple of tablespoons of honey mustard vinaigrette and toss. go light with the dressing, you don't want to drown the leaves...start with 1 tbsp, toss and add a little at a time of the second tbsp.you may not need all of the second tbsp.

12. Add feta and salt & pepper to taste.Mound spinach on a serving platter.Scatter the beets, figs and orange wedges on top on the spinach.

13. Drizzle the fig/balsamic reduction (or balsamic vinegar) over the top of the salad.

14. Drizzle a bit more honey mustard vinaigrette if desired.Adjust seasonings to taste and serve immediately.Honey mustard vinaigrette

15. Cup champagne vinegar

16. Pinch grey salt

17. Pinch black pepper

18. Tbsp honey mustard

19. Cup extra virgin olive oil

20. Make viniagrette... add vinegar, salt pepper and mustard to small bowl and whisk to incorporate. pour in e.v.o.o in a stream whisking constantly. taste and adjust seasonings if necessary. transfer to small mason jar with lid and set aside.White on rice couple's fresh fig & balsamic reduction

21. About 1 cup ripe fig pulp

22. Cup balsamic vinegar

23. Tsp pure vanilla (i like tahitian)Scoop out fig pulp

24. In saucepan, add vinegar, fig pulp and simmer on low heat until mixture reduces down to about half. Stir occasionally (every 5-8 minutes). this will take 30-45 minutes.Allow fig/balsamic reduction to cool. place mixture in blender or food processor. blend thoroughly until mixture combines and becomes smooth. this step will also help release the seed from any pulp that has not cooked down. in separate bowl, strain out fig seeds. depending on your strainer, you might need to strain it at least two times to remove most of the seeds.

25. Add 1 teaspoon vanilla to reduction, combine well

26. The reduction is very concentrated. use about 1 tsp at a time (or to taste) to your favorite marinades, sauces, dressings and drizzles.

Nutrition Information:

covered percent of daily need