Our Disclaimer (The serious stuff)
By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?
Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.
We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.
Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)
×
Roasted Beet, Fig and Orange Salad
healthy
vegetarian
gluten-free
primal
2 likes
Ready in 45 minutes
1
vegetarian,gluten-free,healthy,primal,gluten free,lacto ovo vegetarian,primal
side dish,lunch,main course,salad,main dish,dinner
Spoonacular Score: 82%
My notes:
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.
Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. 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
some
some
extra virgin olive oil
some
some
black freshly cracked pepper
some
some
extra virgin olive oil
some
some
black freshly cracked pepper
Equipment
Instructions
- 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.
- Place the trimmed beets in the center of one piece of foil.
- Drizzle with 2 turns of the olive oil.
- Sprinkle with a pinch of grey salt.
- Wrap the beets tightly in the foil to ensure no steam escapes.
- Place on a rimmed baking sheet and add to preheated oven
- After beets have been roasting for approx. 40 minutes, remove from oven.
- Add fig slices and orange sections directly to the same rimmed baking sheet...push the beet packets to one side of pan.
- Drizzle figs and oranges with a couple passes of extra virgin olive oil and sprinkle with sea salt (about a tsp of salt).
- 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).
- Let cool and peel the beets. cut in half and then into wedges. set aside.
- Meanwhile add spinach to medium bowl.
- 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.
- 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.
- Drizzle the fig/balsamic reduction (or balsamic vinegar) over the top of the salad.
- Drizzle a bit more honey mustard vinaigrette if desired.
- Adjust seasonings to taste and serve immediately.
- Honey mustard vinaigrette
- Cup champagne vinegar
- Pinch grey salt
- Pinch black pepper
- Tbsp honey mustard
- Cup extra virgin olive oil
- 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
- About 1 cup ripe fig pulp
- Cup balsamic vinegar
- Tsp pure vanilla (i like tahitian)
- Scoop out fig pulp
- 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.
- Add 1 teaspoon vanilla to reduction, combine well
- 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
Fat
33g
Saturated Fat
12g
Carbohydrates
194g
Sugar
150g
Cholesterol
66mg
Sodium
1594mg
Get Enough Of These
Protein
28g
Vitamin K
474µg
Folate
927µg
Vitamin A
10101IU
Manganese
3mg
Vitamin C
136mg
Fiber
39g
Potassium
4129mg
Magnesium
338mg
Vitamin B6
1mg
Vitamin B2
1mg
Calcium
817mg
Phosphorus
639mg
Iron
10mg
Vitamin B1
0.85mg
Copper
1mg
Vitamin B5
3mg
Zinc
5mg
Vitamin E
5mg
Vitamin B3
6mg
Selenium
18µg
Vitamin B12
1µg
Vitamin D
0.3µg
covered percent of daily need
Related Recipes