High Fructose Corn Syrup Free Roasted Beet & Fig Salad with Citrus Dressing
Total time1 hr 20 min
Prep time20 min
Cook time50 min
4.5(16)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 1 lb medium beets (about 3–4), scrubbed
- 1 tbsp olive oil
- ¼ tsp salt
- 5 oz baby arugula
- 6 fresh figs, quartered
- 1 small fennel bulb, very thinly sliced
- ¼ cup fresh flat-leaf parsley leaves
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp fresh orange juice
- 1 tsp orange zest
- 1 tsp honey
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 3 tbsp extra-virgin olive oil
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet.
- 2
Roast the beets until a paring knife slides through the center with no resistance, 45–55 minutes depending on size. Remove from the oven and let the foil packets rest, still sealed, for 10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!