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Roasted Beet, Fig and Orange Salad

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $10.62 One serving costs about $10.62 One serving costs about $10.62

$10.62 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,gluten-free,healthy,primal,gluten free,lacto ovo vegetarian,primal side dish,lunch,salad,main course,main dish,dinner
spoonacular Score:82%

Spoonacular Score: 82%

 

Roasted Beet, Fig and Orange Salad requires approximately 45 minutes from start to finish. This gluten free, lacto ovo vegetarian, and primal recipe serves 1 and costs $10.62 per serving. This main course has 885 calories, 26g of protein, and 33g of fat per serving. 2 people were impressed by this recipe. Head to the store and pick up baby spinach, beets, extra virgin olive oil, and a few other things to make it today. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is outstanding. Similar recipes are Roasted Beet, Fig and Orange Salad, Roasted Beet and Berry Salad with Raspberry-Fig Vinaigrette, and Roasted Beet and Orange Salad.

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Old Soul Vineyards Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Old Soul Vineyards Chardonnay

This Chardonnay is succulent and crisp. Flavors of pear, tropical fruit and pineapple add to this bright varietal. Floral notes create a well-balanced wine with a full body. Recommended to pair with chicken, salmon, tilapia, duck, pizza, green salads, or pasta.

» Get this wine on Wine.com

Ingredients

Servings:
3 cups
3 cups baby spinach
baby spinach
8 small
8 small beets
beets
some
some extra virgin olive oil
extra virgin olive oil
0.5 cup
0.5 cup feta cheese
feta cheese
6
6  fresh figs
fresh figs
6
6  fresh figs
fresh figs
1
1  orange
orange
some
some black freshly cracked pepper
black freshly cracked pepper
some
some grey sea salt
grey sea salt
3 cups baby spinach
3 cups
baby spinach
8 small beets
8 small
beets
some extra virgin olive oil
some
extra virgin olive oil
0.5 cup feta cheese
0.5 cup
feta cheese
6  fresh figs
6
fresh figs
6  fresh figs
6
fresh figs
1  orange
1
orange
some black freshly cracked pepper
some
black freshly cracked pepper
some grey sea salt
some
grey sea salt

Equipment

food processor
food processor
baking sheet
baking sheet
whisk
whisk
canning jar
canning jar
sauce pan
sauce pan
sieve
sieve
blender
blender
knife
knife
bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan
food processor
food processor
baking sheet
baking sheet
whisk
whisk
canning jar
canning jar
sauce pan
sauce pan
sieve
sieve
blender
blender
knife
knife
bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $14.61
Ingredient
3 cups baby spinach
8 smalls beets
some extra virgin olive oil
½ cups feta cheese
6 fresh figs
6 fresh figs
1 orange
Price
$1.06
$3.33
$0.17
$1.77
$3.99
$3.99
$0.29
$14.61

Nutritional Information

Quickview
1107 Calories
28g Protein
33g Total Fat
194g Carbs
79% Health Score
Limit These
Calories
1107k
55%

Fat
33g
51%

  Saturated Fat
12g
78%

Carbohydrates
194g
65%

  Sugar
150g
168%

Cholesterol
66mg
22%

Sodium
1594mg
69%

Get Enough Of These
Protein
28g
57%

Vitamin K
474µg
451%

Folate
927µg
232%

Vitamin A
10101IU
202%

Manganese
3mg
181%

Vitamin C
136mg
165%

Fiber
39g
157%

Potassium
4129mg
118%

Magnesium
338mg
85%

Vitamin B6
1mg
83%

Vitamin B2
1mg
82%

Calcium
817mg
82%

Phosphorus
639mg
64%

Iron
10mg
56%

Vitamin B1
0.85mg
56%

Copper
1mg
54%

Vitamin B5
3mg
38%

Zinc
5mg
38%

Vitamin E
5mg
34%

Vitamin B3
6mg
31%

Selenium
18µg
26%

Vitamin B12
1µg
21%

Vitamin D
0.3µg
2%

covered percent of daily need

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