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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
lunch,main course,main dish,dinner
Spoonacular Score: 86% 
My notes:
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
some
some
extra virgin olive oil
some
some
extra virgin olive oil
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: $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
Nutritional Information
Quickview
884k Calories
26g Protein
32g Total Fat
136g Carbs
78% Health Score
Limit These
Calories
884k
Fat
32g
Saturated Fat
13g
Carbohydrates
136g
Sugar
105g
Cholesterol
66mg
Sodium
1573mg
Get Enough Of These
Protein
26g
Vitamin K
459µg
Folate
909µg
Vitamin A
9675IU
Manganese
3mg
Vitamin C
130mg
Fiber
30g
Potassium
3433mg
Vitamin B2
1mg
Magnesium
287mg
Calcium
712mg
Vitamin B6
1mg
Phosphorus
597mg
Iron
9mg
Vitamin B1
0.67mg
Copper
0.86mg
Zinc
5mg
Vitamin E
4mg
Vitamin B5
2mg
Selenium
17µg
Vitamin B3
4mg
Vitamin B12
1µg
Vitamin D
0.3µg
covered percent of daily need
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