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

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Ingredients

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

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Katusiime Atwooki

a_k66@gmail.com

I love the combination of flavors in this salad. The beets, fennel, and figs are all so delicious together.

Aarab Mandal

mandala8@gmail.com

This salad is a great way to change up your usual salad routine. It's so refreshing and flavorful.

Luka Goderdzishvili

gluka@hotmail.fr

I'm not a big fan of cranberry dressing, but I really liked the dressing for this salad. It was tangy and sweet, and it really complemented the flavors of the vegetables.

Masud Alom

masud-alom@aol.com

This salad is a bit pricey to make, but it's worth it. The ingredients are all so fresh and flavorful.

Akash Talukder

talukder-akash@gmail.com

This salad is a great way to get your kids to eat their vegetables. My kids loved the sweet and tangy dressing, and they didn't even notice the beets.

PK Gameing

gp52@hotmail.com

I'm not a big fan of beets, but I really enjoyed this salad. The beets were roasted perfectly, and they were so sweet and tender.

Layla Rodriguez

rodriguez-layla67@yahoo.com

This salad is so refreshing and flavorful. It's the perfect salad for a summer party.

Tristan Tolmay

tolmay66@gmail.com

This salad is a great way to use up leftover figs. I had a few figs that were starting to go bad, and this was the perfect way to use them up.

Kasadha Joshua

j_kasadha@hotmail.co.uk

I love the dressing for this salad. It's tangy and sweet, and it really brings out the flavors of the vegetables.

Mohammad Barshon

mohammad50@yahoo.com

This salad is a great way to showcase fresh, seasonal produce.

Al amin Abubakar

abubakar71@hotmail.co.uk

I'm not a big fan of fennel, but I really enjoyed it in this salad. It was a nice change of pace from the usual greens.

Md abubokor Siddik

md.a@yahoo.com

This salad is perfect for a light lunch or dinner. It's also a great way to get your daily dose of fruits and vegetables.

Sudip Bohara

boharasudip@yahoo.com

I love the combination of sweet and savory in this salad. The figs and cranberries add a nice sweetness, while the fennel and sage add a savory touch.