BEET, FENNEL AND FIG SALAD WITH CRANBERRY-SAGE DRESSING

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

Romeo Uazu
[email protected]

I'm not sure what I did wrong, but my salad didn't turn out as good as I expected. The flavors were a bit bland.


lindah miller
[email protected]

This salad is a great way to get your veggies in. It's packed with nutrients and flavor.


Corvo Death
[email protected]

I love the colors in this salad! It's so vibrant and beautiful.


Sughra pHD
[email protected]

This salad is a great make-ahead salad. I made it the night before and it was even better the next day.


Tirtha Niraula
[email protected]

I made this salad with goat cheese instead of feta and it was delicious! The goat cheese added a nice tangy flavor to the salad.


Xabyr Salam
[email protected]

This salad is a great way to use up leftover beets. I had some roasted beets in the fridge and this salad was the perfect way to use them up.


Eman Habaza
[email protected]

I'm not a big fan of beets, but I loved this salad! The fennel and figs really balance out the sweetness of the beets.


Bushnoughtdye
[email protected]

This salad was easy to make and very flavorful. I will definitely be making it again.


Joyas Gascon
[email protected]

I made this salad for a party and it was a hit! Everyone loved it, and I got several requests for the recipe.


Vivian Ephraim
[email protected]

This salad was delicious! I loved the combination of sweet and savory flavors, and the dressing was perfect.