Best 4 Beet Fennel And Fig Salad With Cranberry Sage Dressing Recipes

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Indulge in a symphony of flavors with this vibrant and refreshing Beet, Fennel, and Fig Salad adorned with a tangy Cranberry-Sage Dressing. This delightful salad offers a captivating interplay of textures and flavors, featuring roasted beets’ earthy sweetness, fennel's crisp anise notes, and the juicy burst of fresh figs. Candied walnuts add a touch of nutty crunch, while goat cheese crumbles provide a creamy richness. The salad is elevated by a delectable dressing made with tart cranberries, aromatic sage, tangy balsamic vinegar, and a hint of honey, creating a perfect balance of sweet and savory. This salad is not only a feast for the taste buds but also a visual delight, making it a perfect addition to any gathering or a delightful lunch or dinner option. Accompanying the main recipe are two additional variations: a Beet and Goat Cheese Salad with a Honey-Balsamic Dressing and a Fig and Prosciutto Salad with a Mustard-Honey Dressing. Each variation offers a unique flavor profile, allowing you to explore different culinary adventures. So, prepare to embark on a culinary journey with this Beet, Fennel, and Fig Salad and its delectable variations, sure to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

TANGY BEET AND FENNEL SALAD



Tangy Beet and Fennel Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1 1/4 pounds beets (about 4 medium)
1 large bulb fennel
2 grapefruits
1 tablespoon Dijon mustard
1 tablespoon tarragon vinegar
1 teaspoon honey
1/2 teaspoon kosher salt, plus to taste
1/4 cup extra-virgin olive oil, plus more for roasting beets
Freshly ground black pepper
3 tablespoons fresh tarragon leaves, torn
6 cups mache or other tender lettuce

Steps:

  • Preheat the oven to 400 degrees F.
  • Trim the beet stems. Put the beets on a large piece of aluminum foil, drizzle with olive oil, and seal the foil to make a tight package. Transfer to small roasting pan. Roast the beets until they can be easily pierced with a knife, about 1 hour. When cool enough to handle, rub or peel off skins.
  • Meanwhile, halve and very thinly slice the fennel (we love a mandolin for this). Soak in cold water to crisp. Segment the grapefruits over another bowl, reserving the juice. Cut the segments in half.
  • Whisk 2 tablespoons of the reserved grapefruit juice with the mustard, vinegar, honey, and 1/2 teaspoon salt in a medium bowl. Gradually add the oil in a steady stream to make a creamy dressing. Season with pepper to taste.
  • Thinly slice the beets with a knife or on a mandolin and toss in a bowl with 3 tablespoons dressing. Season with salt and pepper to taste and arrange on individual plates. Drain the fennel, dry well. Just before serving, toss the fennel, lettuce, grapefruit, and tarragon with dressing. Divide evenly and set on beets. Serve immediately.

BEET, FENNEL AND FIG SALAD WITH CRANBERRY-SAGE DRESSING



Beet, Fennel and Fig Salad With Cranberry-Sage Dressing image

Provided by Tara Parker-Pope

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

1/2 cup extra-virgin olive oil
1/2 cup finely chopped shallots
1 cup fresh or frozen cranberries, thawed if frozen
1/4 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
1 fresh sage leaf, chopped
1/3 cup water
1 tablespoon maple syrup
1/2 teaspoon sea salt
1 pound fresh beets
1 fennel bulb, trimmed and halved
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground pepper
1/2 cup pecans
1/2 pound baby arugula
1 pear, cored and thinly sliced (optional)
6 fresh figs, cut into wedges

Steps:

  • To make the dressing, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the shallots and sauté until softened, about 5 minutes. Add the cranberries and cook, stirring, until they are softened and begin to pop, about 5 minutes. Set aside to cool, then transfer to a blender. Add the vinegar, rosemary, sage, water, maple syrup, salt and the remaining 2 tablespoons olive oil and process until smooth.
  • Preheat oven to 350 degrees.
  • Wrap the beets in aluminum foil and put them on a baking sheet. Put the fennel on a separate baking sheet, cut side up, drizzle with olive oil, and season with salt and pepper. Put the beets and fennel in the oven and roast until fork-tender, about 30 minutes for the fennel, and 50 to 60 minutes for the beets. When cool enough to handle, peel the beets and cut into thin slices, and cut the fennel into very thin slices.
  • Meanwhile, spread the pecans on a baking sheet and bake until lightly toasted, about 5 to 8 minutes.
  • Put the arugula in a large bowl, add the beets, fennel, pecans and optional pear, and gently toss together. Drizzle with the dressing and scatter the figs over the salad. Alternatively, divide the arugula evenly among salad plates, placing it to one side of the plate. Drizzle with the dressing and scatter the pecans on top. Arrange the beets, fennel, figs and optional pear alongside the arugula and serve at once.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 25 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 675 milligrams, Sugar 22 grams

BALSAMIC ROASTED BEET SALAD



Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Steps:

  • Preheat the oven to 400 degrees.
  • Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
  • Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
  • Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

ROASTED BEETS WITH WARM FENNEL VINAIGRETTE



Roasted Beets with Warm Fennel Vinaigrette image

Not only is this ruby red side dish a showstopper. It's also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage).

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

2 medium fennel bulbs (about 3/4 pound), quartered lengthwise, cored and very thinly sliced
3 medium beets (about 3/4 pound), peeled and cut into 1-inch chunks
1/2 cup low-sodium chicken broth
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons red wine vinegar
2 tablespoons unsalted butter, melted
1/2 teaspoon Dijon mustard
1/2 bunch chives, chopped (about 1/4 cup chopped)

Steps:

  • Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.
  • Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.
  • Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper. Transfer to a serving bowl and garnish with the chives.

Nutrition Facts : Calories 210 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 500 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 3 grams, Sugar 6 grams

Tips:

  • For the best flavor, use fresh, ripe beets, fennel, and figs.
  • If you don't have a mandoline, you can use a sharp knife to thinly slice the vegetables.
  • To save time, you can roast the beets in advance and then store them in the refrigerator for up to 3 days.
  • If you don't have fresh cranberries, you can use dried cranberries instead.
  • The salad can be served immediately or chilled for later.

Conclusion:

This beet, fennel, and fig salad with cranberry-sage dressing is a delicious and healthy dish that is perfect for any occasion. The combination of sweet and savory flavors is sure to please everyone at your table. So next time you're looking for a new salad recipe, give this one a try!

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