Roasted Beet, Fig and Orange Salad
the figs are ripe, my weekly csa box has included beets for the past few weeks...and i have oranges on hand...so fig, beet and orange sounded like a perfect combination. i am addicted to roasting vegetables...and fruit. i roast everything, but i had not roasted oranges before. i thought the end result would be interesting so i roasted the oranges along with the figs and beets. you know what? they are delicious. roasting deepens and softens the citrus flavor. they caramelize just a bit and pair really nicely with the other ingredients. the salad looks and tastes delicious and is perfect for a fall lunch or as the first course of a harvest dinner. i added feta today...but goat cheese would be equally delicious....and maybe a sprinkling of hazelnuts? hmm...lots of possibilities with this one....what would you add?
Total Steps
27
Ingredients
19
Tools Needed
13
Related Article
http://cookingwithmichele.com/2009/09/bbq-green-beans/Ingredients
- 8 count small beets
- 6 count fresh figs, washed and cut in half
- 1 count orange, peeled and sectioned
- as needed extra virgin olive oil
- 3 cup baby spinach, washed and dried
- 1/2 cup feta cheese, crumbled
- to taste grey sea salt
- to taste freshly cracked black pepper
- as needed honey mustard vinaigrette
- as needed fig balsamic reduction
- as needed aged balsamic vinegar(optional)
- 1 cup champagne vinegar
- pinch grey salt
- pinch black pepper
- 1 tablespoon honey mustard
- 1 cup extra virgin olive oil
- 1 cup ripe fig pulp
- 1 cup balsamic vinegar
- 1 teaspoon pure vanilla (tahitian)
Instructions
Step 1
Scoop out fig pulp.
Step 2
In a saucepan, add balsamic vinegar and fig pulp. Simmer on low heat until the mixture reduces down to about half, stirring occasionally (every 5-8 minutes).
Step 3
Allow the fig/balsamic reduction to cool. Place the mixture in a blender or food processor and blend thoroughly until smooth. This step will also help release seeds from any pulp that has not cooked down. In a 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.
Step 4
Add 1 teaspoon vanilla to the reduction and combine well.
Step 5
In a small bowl, add champagne vinegar, a pinch of grey salt, a pinch of black pepper, and honey mustard. Whisk to incorporate.
Step 6
While whisking constantly, pour in 1 cup extra virgin olive oil in a stream. Taste and adjust seasonings if necessary. Transfer to a small mason jar with a lid and set aside.
Step 7
Preheat oven to 400 degrees Fahrenheit.
Step 8
Wash beets and cut off greens only (do not cut the stems; save greens for another use, e.g., sautéed in olive oil and stirred into pasta).
Step 9
Tear off 3 pieces of tin foil, each twice as large as the size of one bunch of beets.
Step 10
Place the trimmed beets in the center of one piece of foil.
Step 11
Drizzle beets with 2 turns of olive oil.
Step 12
Sprinkle beets with a pinch of grey salt.
Step 13
Wrap the beets tightly in the foil to ensure no steam escapes.
Step 14
Place the foil-wrapped beets on a rimmed baking sheet and add to the preheated oven.
Step 15
After beets have been roasting for approximately 40 minutes, remove them from the oven.
Step 16
Add fig slices and orange sections directly to the same rimmed baking sheet, pushing the beet packets to one side of the pan.
Step 17
Drizzle figs and oranges with a couple passes of extra virgin olive oil and sprinkle with sea salt (about 1 teaspoon of salt).
Step 18
Add the baking sheet back to the 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.
Step 19
Let the beets cool, then peel them. Cut them in half and then into wedges. Set aside.
Step 20
Meanwhile, add spinach to a medium bowl.
Step 21
Add a couple of tablespoons of honey mustard vinaigrette to the spinach and toss. Go light with the dressing; start with 1 tablespoon, toss, and add a little at a time of the second tablespoon, as you may not need all of it.
Step 22
Add feta cheese and salt & pepper to taste to the spinach.
Step 23
Mound the dressed spinach on a serving platter.
Step 24
Scatter the roasted beets, figs, and orange wedges on top of the spinach.
Step 25
Drizzle the fig/balsamic reduction (or balsamic vinegar) over the top of the salad.
Step 26
Drizzle a bit more honey mustard vinaigrette if desired.
Step 27
Adjust seasonings to taste and serve immediately.