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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 lunch,main course,main dish,dinner
spoonacular Score:86%

Spoonacular Score: 86%

 

Roasted Beet, Fig and Orange Salad might be just the main course you are searching for. This recipe makes 1 servings with 908 calories, 27g of protein, and 32g of fat each. For $10.93 per serving, this recipe covers 57% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of freshly cracked pepper, beets, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the beets you could follow this main course with the Golden Graham Cupcakes as a dessert. It is a good option if you're following a gluten free, primal, and vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is spectacular. Try Roasted Beet-Orange Salad, Roasted Beet and Orange Salad, and Orange, Roasted Beet, And Arugula Salad for similar recipes.

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 cups
0.5 cups feta cheese
feta cheese
6
6  fresh figs
fresh figs
1
1  orange
orange
some
some black pepper
black pepper
some
some sea-salt
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 cups feta cheese
0.5 cups
feta cheese
6  fresh figs
6
fresh figs
1  orange
1
orange
some black pepper
some
black pepper
some sea-salt
some
sea-salt

Equipment

food processor
food processor
baking sheet
baking sheet
canning jar
canning jar
sauce pan
sauce pan
sieve
sieve
blender
blender
whisk
whisk
knife
knife
bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan
food processor
food processor
baking sheet
baking sheet
canning jar
canning jar
sauce pan
sauce pan
sieve
sieve
blender
blender
whisk
whisk
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: $10.61
Ingredient
3 cups baby spinach
8 smalls beets
some extra virgin olive oil
½ cups feta cheese
6 fresh figs
1 orange
Price
$1.06
$3.33
$0.17
$1.77
$3.99
$0.29
$10.61

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • With feta cheese, a little goes a long way, so you probably don't need to worry about using low fat varieties (plus, research suggests people who eat full fat dairy are thinner than those who eat reduced fat products!)

  • Unfortunately feta cheese is high in sodium, so if you're watching your sodium intake you might need to substitute another cheese. Some say rinsing the cheese also reduces its sodium content.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • Traditionally, feta cheese is made from sheep's or goat's milk (or a combination of the two). Now some supermarkets sell "feta-style" cheeses made from cow's milk. If you want the authentic feta experience, be sure to read the label carefully.

Disclaimer

Nutritional Information

Quickview
884 Calories
26g Protein
32g Total Fat
136g Carbs
78% Health Score
Limit These
Calories
884
44%

Fat
32g
50%

  Saturated Fat
13g
85%

Carbohydrates
136g
46%

  Sugar
105g
117%

Cholesterol
66mg
22%

Sodium
1573mg
68%

Get Enough Of These
Protein
26g
53%

Vitamin K
459µg
438%

Folate
909µg
227%

Vitamin A
9675IU
194%

Manganese
3mg
162%

Vitamin C
130mg
158%

Fiber
30g
123%

Potassium
3433mg
98%

Vitamin B2
1mg
73%

Magnesium
287mg
72%

Calcium
712mg
71%

Vitamin B6
1mg
66%

Phosphorus
597mg
60%

Iron
9mg
50%

Vitamin B1
0.67mg
44%

Copper
0.86mg
43%

Zinc
5mg
35%

Vitamin E
4mg
32%

Vitamin B5
2mg
29%

Selenium
17µg
25%

Vitamin B3
4mg
25%

Vitamin B12
1µg
21%

Vitamin D
0.3µg
2%

covered percent of daily need

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